Turn the oven on at 190°C, air ventilation, rack in the middle.
Take a glass bowl and mix the parsley and mint with the mustard, lemon, oil, salt and pepper. Add the turkey breast and toss well so that is well coated with the marinade. Refrigerate for an hour or even better overnight.
60’ prior to cooking, remove the turkey breast from the refrigerator. Add in an oven proof dish and cook in the oven for 40’. Halfway through remove from the oven and flip over.
Remove from the oven and let rest for 7-8’ and then slice as thinly as possible and serve with rice.