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Lemon Garlic Roasted Turkey Breast
Donna

Lemon Garlic Roasted Turkey Breast

Bright citrus mingling with savory roasted poultry, and a subtle blend of herbal freshness.
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Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 3-4 pounds Boneless Turkey Breast The star of the show, providing a lean and flavorful protein source. Opt for a skin-on breast for extra crispiness and flavor.
  • 2 large Lemons One lemon for zesting and juicing to infuse the turkey with bright citrus notes, and the other for slicing and roasting alongside for added aroma and flavor.
  • 6-8 cloves Garlic Fresh garlic is essential for that pungent, savory flavor. Use more or less depending on your garlic preference.
  • 2 tablespoons Fresh Herbs Rosemary, thyme, and sage are fantastic choices that complement turkey, lemon, and garlic beautifully. Use fresh for the best aroma and flavor.
  • 3 tablespoons Olive Oil Helps to keep the turkey breast moist during roasting and aids in browning. Use extra virgin olive oil for the best flavor.
  • 1.5 teaspoons Salt Enhances the flavor of all the ingredients and helps to season the turkey. Kosher salt is recommended for even seasoning.
  • 1 teaspoon Black Pepper Adds a touch of spice and depth of flavor. Freshly ground black pepper is preferred for its bolder taste.
  • 1/2 cup Optional: White Wine or Chicken Broth Adding a liquid to the roasting pan helps to create steam, keeping the turkey moist and creating flavorful pan juices.

Equipment

  • roasting pan

Method
 

Instructions
  1. Pat the turkey breast dry with paper towels. This helps the skin crisp up during roasting. Place the turkey breast in a roasting pan.
  2. In a small bowl, combine the zest of one lemon, the juice of half a lemon (reserve the other half for later), minced garlic, chopped fresh herbs, olive oil, salt, and black pepper. Mix well to create a flavorful paste.
  3. Rub the lemon garlic herb mixture all over the turkey breast, ensuring to get under the skin if possible (gently loosen the skin with your fingers to create pockets). This will infuse the meat with flavor from the inside out.
  4. Slice the remaining lemon and the other whole lemon into thick rounds. Scatter the lemon slices around the turkey breast in the roasting pan.
  5. If using, pour white wine or chicken broth into the bottom of the roasting pan. This will help to create steam and prevent the turkey from drying out.
  6. Preheat your oven to 375°F (190°C). Roast the turkey breast for approximately 1 hour to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 165°F (74°C).
  7. For extra moistness and flavor, baste the turkey breast with the pan juices every 20-30 minutes during roasting.
  8. Once the turkey breast is cooked through, remove it from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey. Tent the turkey breast loosely with foil while it rests.
  9. After resting, carve the turkey breast against the grain and serve immediately. Spoon the flavorful pan juices over the sliced turkey for extra moisture and taste.