1. Preheat the oven to 425 degrees F. 

2. Combine the 2 tablespoons olive oil, 2 finely chopped garlic cloves, 1/4 cup chopped parsley, ½ tablespoon red chili flakes, 2 tablespoons chopped oregano, chopped rosemary and a large pinch of salt and pepper and mix everything together. Place your turkey breast in a baking dish and coat well with your herb mix. Arrange some of the lemon slices and halved lemons around the turkey, next add 4 smashed garlic cloves around the turkey. Add your 6 slices of butter to cover the turkey breast. Transfer to the oven and roast for 40-45 minutes, cooking until the turkey is cooked through and the lemons are charred. If you used a skin on turkey or bone in this will take longer to cook. Keep an eye on the lemon slices to make sure they don’t burn.

3. To make the dressing, add the remaining 1/3 cup olive oil, parsley, oregano, chopped basil, olives, olive juice and white balsamic to the left over herb mixture.

4. Remove the charred lemon halves and garlic cloves from the baking dish. Finely chop/mash the garlic into a paste, stir the garlic into the dressing. Squeezed the juice from the charred lemon halves into the dressing, season with crushed red pepper and salt. Add 2 tablespoons of pan drippings to the dressing and mix together. Taste and adjust accordingly.

5. Slice the turkey breast into nice thick slices and serve each piece of turkey with dressing spooned over top.

Serve turkey with roasted kale and fresh olives. -optional