Lemon Herb Turkey Breast

I remember the first time I made this lemon herb roasted turkey breast—it was a chilly evening and I wanted something comforting yet bright on the plate. The fresh herbs and zesty lemon instantly became a new favorite, filling my kitchen with aromas that felt like a warm invitation home.

One time unexpected guests showed up, and this turkey breast saved the day. With just a quick marinade and roast, I had a centerpiece that looked fancy but took minimal effort—everyone raved about the flavor and tenderness.

Ingredients

• Turkey breast: I reach for boneless and skin-on like the recipe says—it keeps the meat juicy while the skin crisps up beautifully
• Fresh herbs and lemon: fresh rosemary, thyme, parsley, and lemon zest brighten the entire dish; dried herbs can work but fresh is magic
• Garlic and olive oil: they create a flavorful base that marries all the aromatics together
• Chicken broth and butter: adding broth keeps the roasting pan moist and butter ensures a golden finish

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and gather all your ingredients so you can move smoothly through the steps

Mix the Marinade:

Whisk olive oil, lemon juice, zest, garlic, fresh herbs, salt, and pepper together until fragrant—it should smell fresh and inviting

Prep the Turkey:

Pat the turkey dry to help the skin crisp up. Gently loosen the skin to rub half the marinade underneath for deep flavor, then coat the outside with the rest

Arrange and Roast:

Place turkey skin-side up on a rack inside the roasting pan. Scatter lemon slices around and pour chicken broth into the bottom to keep things moist

Butter it Up:

Brush melted butter over the skin for that gorgeous golden color

Roast and Baste:

Roast for about 1 hour 10 minutes to 1 hour 20 minutes. Keep your thermometer handy: the turkey is done when it hits 165°F (74°C). Halfway through roasting, baste with pan juices to boost flavor and juiciness

Handle the Skin:

If the skin starts browning too fast, loosely tent with foil to prevent burning while the inside finishes cooking

Rest Before Slicing:

Once out of the oven, cover turkey loosely with foil and let it rest for 15 minutes—this lets the juices redistribute, making each slice tender and moist

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This dish quickly became more than just a meal. It captured moments of togetherness, like a cozy Sunday gathering where everyone lingered at the table sharing stories and second helpings without a care in the world.

Keeping It Fresh

If you’re using fresh herbs, chop them finely just before mixing so they release their oils and brightness fully. Also, the lemon zest is a tiny touch but packs a big punch, so don't skip it.

Serving Ideas That Clicked

This turkey pairs wonderfully with roasted root vegetables and a simple green salad tossed in a lemon vinaigrette to echo the flavors. Leftovers? Try shredding the meat into wraps or salads for a quick lunch.

When You're Missing Something

If you don't have fresh herbs, dried rosemary and thyme will do—remember to reduce quantities to about one-third since dried herbs are more concentrated.

• Always taste your marinade before applying so you can balance salt and lemon perfectly
• If your oven runs hot, keep foil handy to tent as needed
• Use a meat thermometer for best results—guesswork can lead to dryness or undercooked spots

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Thanks for hanging out in the kitchen with me on this one. I hope this turkey brings as much joy to your table as it has to mine!

Your Recipe Questions Answered

→ How do I keep the turkey breast moist during roasting?

Using chicken broth in the roasting pan and basting the turkey halfway through cooking helps retain moisture and enhances flavor.

→ Can I prepare the herb marinade in advance?

Yes, marinating the turkey breast for 2–4 hours before roasting intensifies the herbal and lemon flavors.

→ What’s the best way to ensure crispy skin?

Roast the turkey skin-side up and brush with melted butter for a golden, crispy finish. Tent loosely with foil if it browns too quickly.

→ Are dried herbs a suitable substitute for fresh?

Dried herbs can be used at one-third the amount of fresh herbs without compromising much on flavor.

→ How should leftovers be served?

Leftover turkey breast works great sliced for sandwiches or tossed into salads for a quick meal.