Lemon Turkey Breast Larded with Green Olive Tapenade

There are several ways of stuffing ingredients into a solid hunk of meat. You can cut a pocket in the center, butterfly it, or disperse the stuffing throughout the roast as is done here, a technique known as larding. Classically, larding is done to game meats to get fat (lardons) deep into the interior of meats that lack marbling. In this recipe, you make holes all over a meaty turkey breast and then plug them up with a tangy paste of green olives, garlic, and lemon. Try to space the holes