Preheat oven
to moderate 180C. Place turkey in deep baking dish, pat dry with
absorbent paper. Brush with egg. To make Parsley Crust: Melt butter in
small pan over medium heat. Add spring onions and garlic, stir until
softened. Add breadcrumbs and parsley, stir until combined, cool. Press
Parsley Crust firmly onto turkey. Bake for 45 minutes or until crust is
golden brown. Serve turkey sliced, with cranberry sauce.
Note - Crust
can be made a day ahead. Turkey breast supreme is available from chicken
shops and supermarkets. Unsuitable for freeze.
