Lemon Herb Turkey Breast (Printable View)

Succulent turkey breast with lemon, garlic, and savory herbs for a flavorful main dish.

# Ingredient List:

→ Turkey

01 - 1 boneless, skin-on turkey breast (3 to 4 pounds)

→ Marinade & Seasonings

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (approximately 1 lemon)
04 - 2 teaspoons lemon zest
05 - 4 garlic cloves, minced
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 tablespoon fresh thyme leaves, chopped
08 - 1 tablespoon fresh rosemary, chopped
09 - 1 1/4 teaspoons kosher salt
10 - 1/2 teaspoon freshly ground black pepper

→ To Roast

11 - 1 lemon, sliced
12 - 1 small onion, sliced
13 - 1/2 cup low-sodium chicken broth

# How to Make It:

01 - Heat oven to 375°F. Pat turkey breast dry and arrange on a roasting pan lined with onion and lemon slices.
02 - Combine olive oil, lemon juice, lemon zest, minced garlic, parsley, thyme, rosemary, salt, and pepper in a small bowl.
03 - Generously rub marinade over the entire turkey breast, ensuring some reaches under the skin.
04 - Pour chicken broth into the bottom of the roasting pan.
05 - Roast uncovered for about 1 hour and 15 minutes or until internal temperature reaches 165°F measured at thickest part.
06 - Baste turkey with pan juices halfway through cooking. Tent loosely with foil if skin browns too quickly.
07 - Remove from oven and let rest 10 to 15 minutes before slicing. Serve with pan juices.

# Expert Suggestions:

01 -
  • It tastes like you spent all day fussing when you barely spent fifteen minutes prepping.
  • The lemon keeps the meat so juicy you wont believe its turkey breast.
  • Leftovers make the best sandwiches youve ever packed for lunch.
02 -
  • Do not skip the resting step, if you carve it right away all the juices run out onto the cutting board instead of staying in the meat.
  • Check the temperature in the thickest part of the breast, not near the edge, or youll overcook it trying to hit 165°F.
03 -
  • Always bring the turkey to room temperature for 30 minutes before roasting so it cooks evenly.
  • Save the carcass and roasted lemon slices to make the most flavorful turkey stock youve ever tasted.

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