SPRING PEA PESTO TURKEY ROAST

Dissolve salt and sugar in 3 cups boiling water in stainless steel or ceramic Dutch oven; combine with 2 litres additional water, lemon slices and peppercorns. Add turkey breast roast, ensuring that it is submerged; cover and brine for 24 hours in refrigerator. 

Remove turkey from brine; discard brine. Pat turkey dry. Brush turkey with oil and season with pepper. Place on rack in Dutch oven or small roasting pan; add broth to the bottom of the pan. Roast, covered, in preheated 350°F oven for 1 1/2 hours.

Spring Pea Pesto: Meanwhile, combine parsley, mint, almonds, Parmesan, green onions, lemon zest, lemon juice, garlic and salt in food processor. With the processor running, pour in oil to make a smooth pesto. Measure out 1/4 cup of the pesto and set aside. 

Pour boiling water over the peas; let stand for 2 minutes then drain well. Add peas to food processor and pulse until a chunky pesto forms. Hold at room temperature for up to 1 hour before serving (or transfer to refrigerator for up to 3 days if making ahead).

Uncover turkey breast and brush with reserved 1/4 cup pesto. Roast, uncovered, for 30 minutes or until an instant read thermometer registers 165°F. Tent with foil and rest for 15 minutes before slicing. 

Serve sliced turkey with pesto on the side.