Lemon Herb Turkey Breast (Printer-Friendly)
Juicy turkey breast with lemon, garlic, and herbs roasted for a flavorful, lighter main dish.
# What You'll Need:
→ Turkey
01 - 1 boneless, skin-on turkey breast (3 to 4 pounds)
→ Marinade
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (from 1 lemon)
04 - 1 tablespoon lemon zest
05 - 4 garlic cloves, minced
06 - 2 tablespoons fresh rosemary, chopped
07 - 1 tablespoon fresh thyme, chopped
08 - 1 tablespoon fresh parsley, chopped
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
→ For Roasting
11 - 1 cup low-sodium chicken broth
12 - 2 tablespoons unsalted butter, melted
13 - 1 lemon, sliced
# How to Make It:
01 - Preheat the oven to 350°F.
02 - Combine olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, parsley, salt, and pepper in a small bowl and mix well.
03 - Pat the turkey breast dry with paper towels. Gently loosen the skin and spread half of the herb mixture beneath it, then rub the remaining mixture evenly over the outside skin.
04 - Place the turkey breast skin-side up on a rack inside a roasting pan. Surround it with lemon slices and pour the chicken broth into the pan.
05 - Brush the turkey surface with melted butter thoroughly.
06 - Roast for 1 hour 10 minutes to 1 hour 20 minutes, or until an internal temperature of 165°F is reached. Baste with pan juices halfway through roasting.
07 - If the skin browns too quickly, loosely tent the turkey with aluminum foil to prevent burning.
08 - Remove from oven and cover loosely with foil. Let rest for 15 minutes before slicing to retain juices.
# Expert Advice:
01 -
- It feels like a special secret when juicy turkey meets fresh lemon and herbs, perfect for impressing without stress
- This recipe quickly became my go-to for lighter holidays or weeknight dinners because of its simple elegance
02 -
- Loosening the skin carefully is key—you don't want to tear it but allowing the marinade underneath changes everything
- Resting the turkey after roasting is not optional; skipping it means juices will escape and the meat will dry out
03 -
- Marinating the turkey breast for at least 2 hours elevates the flavor deeply, but overnight is even better
- Rubbing half the marinade under the skin rather than just on top makes every bite flavorful and moist