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Garlic and Lemon Roasted Turkey Breast

(2)
  0 reviews
  • 15 min prep time
  • 3 hr 45 min total time
  • 7 ingredients
  • 8 servings
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Tangy citrus tones down the strong garlic flavor in a rub, resulting in mouthwatering slices of turkey.

3
cloves garlic, finely chopped
1
tablespoon grated lemon peel
1/4
cup chopped fresh parsley
1
teaspoon salt
1/8
teaspoon pepper
5- to 6-lb bone-in whole turkey breast
2
tablespoons butter or margarine, melted

Steps

  • 1 In small bowl, mix garlic, lemon peel, parsley, salt and pepper. Using fingers, gently loosen skin covering turkey breast. Spread garlic-lemon mixture under the skin. Cover and refrigerate at least 1 hour but no longer than 8 hours.
  • 2 Heat oven to 325°F. On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Brush turkey with butter.
  • 3 Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads 170°F.
  • 1 In small bowl, mix garlic, lemon peel, parsley, salt and pepper. Using fingers, gently loosen skin covering turkey breast. Spread garlic-lemon mixture under the skin. Cover and refrigerate at least 1 hour but no longer than 8 hours.
  • 2 Heat oven to 325°F. On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Brush turkey with butter.
  • 3 Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads 170°F.

Expert Tips

Garnish the serving platter with sprigs of fresh parsley and twists of fresh lemon.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
% Daily Value
Total Fat
17g
27%
Saturated Fat
6g
28%
Trans Fat
0g
0%
Cholesterol
155mg
51%
Sodium
440mg
18%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Protein
54g
54%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 7 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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