Lemon Herb Turkey Breast

I wasnt expecting much the afternoon I threw together this lemon herb turkey breast on a whim, mostly because I had a frozen breast in the back of the freezer and a lemon rolling around the crisper drawer. The smell that filled the kitchen an hour later, bright and earthy and impossibly savory, made me stop mid-email and just stand there. My neighbor knocked on the door asking if I was hosting a dinner party, and I wasnt, but I should have been.

I made this for my parents one Sunday when they came over unannounced, and my dad, who usually drowns poultry in gravy, ate three slices plain and asked for the recipe. My mom just kept saying it smelled like the holidays, even though it was April. That pan, with the caramelized onions and lemon rounds stuck to the bottom, became the centerpiece of the table without me planning it that way.

Ingredients

• Boneless skin-on turkey breast (3 to 4 lb): The skin is your friend here, it crisps up beautifully and protects the meat from drying out, so dont even think about removing it.
• Olive oil (3 tablespoons): This helps the herbs stick and gives the skin that golden sheen you want in photos and in real life.
• Fresh lemon juice and zest (2 tablespoons juice, 2 teaspoons zest): Zest is where the magic lives, the juice alone is too one-note, but together they brighten everything.
• Garlic cloves (4, minced): Dont skip the mincing, big chunks burn and taste bitter, tiny pieces melt into the marinade.
• Fresh parsley, thyme, and rosemary (2 tablespoons parsley, 1 tablespoon each thyme and rosemary): Fresh herbs are worth the trip to the store, dried ones work in a pinch but they wont fill your kitchen with that same green fragrance.
• Kosher salt and black pepper (1 ¼ teaspoons salt, ½ teaspoon pepper): Season generously, turkey breast is mild and needs the help.
• Lemon and onion slices (1 lemon, 1 small onion): These create a flavorful bed that perfumes the meat from below and keeps the bottom from sticking.
• Low-sodium chicken broth (½ cup): This adds moisture to the pan and becomes the base for those incredible juices you will spoon over every slice.

Instructions

Prep the pan and turkey:

Preheat your oven to 375°F and line your roasting pan with onion and lemon slices like youre making a citrus carpet. Pat the turkey breast completely dry, moisture is the enemy of crispy skin.

Make the herb rub:

Whisk together olive oil, lemon juice, zest, garlic, parsley, thyme, rosemary, salt, and pepper in a small bowl until it looks like a chunky green paste. It should smell so good you want to eat it with a spoon.

Rub the turkey:

Massage the herb mixture all over the turkey, and gently lift the skin to slip some underneath directly onto the meat. This step makes all the difference, trust me.

Add broth and roast:

Pour the chicken broth into the bottom of the pan, then slide the whole thing into the oven uncovered. Roast for about 1 hour 15 minutes, or until a meat thermometer reads 165°F in the thickest part.

Baste and protect:

Halfway through, open the oven and spoon some of those golden pan juices over the top. If the skin starts looking too dark, tent it loosely with foil.

Rest and serve:

Pull the turkey out and let it rest on the counter for 10 to 15 minutes before slicing. Serve with the pan juices drizzled over each piece.

Save

The first time I served this to friends, one of them scraped the roasted lemon slices off the bottom of the pan and ate them with a fork, rind and all. She said they tasted like candy, and I didnt argue because I had done the same thing when no one was looking. That dish, which started as a way to use up leftovers, became the thing people asked me to bring to potlucks.

How to Store and Reheat

Let the turkey cool completely, then wrap it tightly in foil or transfer slices to an airtight container and refrigerate for up to four days. To reheat, place slices in a baking dish with a splash of broth, cover with foil, and warm in a 325°F oven for about 15 minutes so the meat stays tender. The microwave works in a pinch, but it dries things out faster than you would like.

What to Serve Alongside

This turkey loves roasted root vegetables, especially carrots and parsnips tossed in olive oil and thyme, or a big winter salad with arugula, shaved fennel, and a mustard vinaigrette. Mashed potatoes are never wrong, but sometimes I just serve it with crusty bread to soak up the pan juices, and that feels like enough. A glass of chilled Chardonnay or Sauvignon Blanc makes it feel like a special occasion even when its just Tuesday.

Make It Your Own

If you have time, marinate the turkey overnight in the fridge so the garlic and lemon really soak in, the flavor gets even deeper. You can swap the herbs based on what you have, sage and oregano work beautifully, or even a handful of chopped tarragon if youre feeling fancy. For a little heat, add a pinch of red pepper flakes to the rub, it plays surprisingly well with the lemon.

• Try tucking thin apple slices under the skin for a subtle sweetness.
• Brush the turkey with melted butter halfway through for extra richness.
• Use the leftover pan drippings to make a quick gravy by whisking in a tablespoon of flour and simmering with more broth.

Save

This recipe taught me that simple ingredients, when treated with a little care and good timing, can turn into something that feels generous and complete. I hope it fills your kitchen with the same kind of warmth it brought to mine.

Questions & Answers

→ How long should the turkey breast rest after roasting?

Allow the turkey breast to rest for 10–15 minutes to redistribute juices before slicing.

→ Can I use dried herbs instead of fresh in the marinade?

Yes, substitute 1 teaspoon of dried herbs per tablespoon of fresh herbs for similar flavor.

→ What temperature should the turkey breast reach when done?

Cook the turkey until the internal temperature reaches 165°F (74°C) for safe and juicy results.

→ Is it necessary to baste the turkey during roasting?

Basting halfway through roasting helps keep the skin moist and enhances flavor but is optional.

→ What side dishes pair well with this lemon herb turkey breast?

Roasted vegetables, light salads, and crisp white wines like Chardonnay or Sauvignon Blanc complement this dish well.

→ Can the marinade be prepared in advance?

For enhanced flavor, marinate the turkey breast overnight in the refrigerator before roasting.