1 turkey breast (about 1.4kg), skin on
1 cup (loosely packed) each basil, flat-leaf parsley and mint, coarsely chopped
2 garlic cloves, finely chopped
1 Meyer lemon, finely grated rind only (see note)
60 ml (¼ cup) extra-virgin olive oil
Meyer lemon mayonnaise
1 egg yolk
25 ml Meyer lemon juice
2 tsp Dijon mustard
150 ml light olive oil
2 Meyer lemons, finely grated rind only

1 Preheat oven to 180C. Place turkey breast skin-side down on a work surface and make an incision lengthways along the thickest part of the breast to butterfly. Open flat and season to taste.
2 Combine herbs, garlic, rind and half the olive oil in a small bowl, season to taste and spread evenly over turkey. Roll into a long cylinder, tucking ends under, then tie securely at intervals with kitchen twine.
3 Place turkey on a wire rack in a roasting tray, drizzle with remaining oil, season to taste and roast, basting occasionally, until golden and juices run clear when pierced with a skewer (1 hour 10 minutes-1 hour 15 minutes). Remove from oven, cover loosely with foil and rest for 15 minutes.
4 Meanwhile, for Meyer lemon mayonnaise, combine yolk, juice and mustard in a small bowl, whisk to combine, then add oil in a thin continuous stream, whisking continuously until incorporated. Add rind, season to taste and set aside. Serve sliced turkey with mayonnaise to the side.