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Lemon and Herb Roast Turkey Breast

(43)
  1 reviews
  • 15 min prep time
  • 3 hr 5 min total time
  • 9 ingredients
  • 8 servings
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Wonderfully seasoned with herbs and lemon, this turkey breast makes a succulent holiday meal.

1
lemon
2
cloves garlic, finely chopped
2
tablespoons finely chopped fresh parsley
1/2
teaspoon salt
1/2
teaspoon dried sage leaves
1/2
teaspoon dried marjoram leaves
1/4
teaspoon pepper
1
tablespoon olive or vegetable oil
1
bone-in skin-on whole turkey breast (5 to 5 1/2 lb), thawed if frozen

Steps

  • 1 Heat oven to 325°F. Spray 13x9-inch pan and 16x12-inch sheet of heavy-duty foil with cooking spray. Grate peel from lemon. Cut lemon into quarters; set aside. In small bowl, mix lemon peel, garlic, parsley, salt, sage, marjoram, pepper and oil.
  • 2 Loosen skin covering turkey breast and pull away from breast meat, leaving skin attached at neck. If necessary, use sharp knife to loosen. Rub herb mixture evenly over turkey breast meat. Replace skin over breast, tucking under bottom of breast. Rub any remaining mixture over skin. Place turkey, skin side up, in pan. Place lemon quarters in neck opening.
  • 3 Cover pan with foil, sprayed side down. Roast 1 hour. Uncover pan; insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour 15 minutes to 1 hour 45 minutes longer or until thermometer reads 165°F. Let stand 5 minutes for easier carving. Remove and discard lemon from neck opening before cutting turkey into slices.
  • 1 Heat oven to 325°F. Spray 13x9-inch pan and 16x12-inch sheet of heavy-duty foil with cooking spray. Grate peel from lemon. Cut lemon into quarters; set aside. In small bowl, mix lemon peel, garlic, parsley, salt, sage, marjoram, pepper and oil.
  • 2 Loosen skin covering turkey breast and pull away from breast meat, leaving skin attached at neck. If necessary, use sharp knife to loosen. Rub herb mixture evenly over turkey breast meat. Replace skin over breast, tucking under bottom of breast. Rub any remaining mixture over skin. Place turkey, skin side up, in pan. Place lemon quarters in neck opening.
  • 3 Cover pan with foil, sprayed side down. Roast 1 hour. Uncover pan; insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour 15 minutes to 1 hour 45 minutes longer or until thermometer reads 165°F. Let stand 5 minutes for easier carving. Remove and discard lemon from neck opening before cutting turkey into slices.

Expert Tips

Serve with sautéed baby zucchini and pattypan squash.

Leftover fresh parsley can be frozen for a later use. Coarsely chop parsley, lightly sprinkle with salt, place in a freezer container and freeze. The salt keeps the parsley from freezing together.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
% Daily Value
Total Fat
16g
25%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
0%
Cholesterol
145mg
49%
Sodium
270mg
11%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Protein
53g
53%
% Daily Value*:
Vitamin A
4%
4%
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; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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