Description
A golden, flavorful turkey breast infused with lemon, garlic, and fresh herbs—perfect for a cozy holiday dinner or a light family meal. This recipe captures the essence of classic roasted poultry with a fresh, citrusy twist that keeps it juicy, bright, and delicious. It’s simple enough for weeknights yet elegant enough for festive gatherings.
Ingredients
-
1 bone-in or boneless turkey breast (3–4 pounds), thawed if frozen
-
2 tablespoons olive oil or melted butter
-
1 lemon, zested and juiced
-
4 cloves garlic, minced
-
1 tablespoon fresh rosemary, finely chopped
-
1 tablespoon fresh thyme leaves
-
1 tablespoon fresh parsley, chopped
-
1 teaspoon salt
-
½ teaspoon black pepper
-
½ teaspoon paprika (optional, for color)
-
1 cup low-sodium chicken broth or turkey broth
-
1 lemon, sliced
-
3–4 sprigs fresh rosemary and thyme
-
2 tablespoons olive oil
Instructions
-
Preheat oven to 375°F (190°C). Prepare a roasting pan with a rack or line a baking dish with foil.
-
Pat the turkey breast dry with paper towels to remove excess moisture.
-
In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, salt, pepper, and paprika. Mix into a paste.
-
Loosen the turkey skin gently with your fingers. Rub half of the herb mixture under the skin and the rest over the top and sides.
-
Place the turkey breast on a roasting rack or in a baking dish. Arrange lemon slices and herb sprigs around it. Pour broth into the bottom of the pan.
-
Roast uncovered for 1 hour 30 minutes to 2 hours, depending on the size. Baste every 30–40 minutes with pan juices.
-
Check for doneness when the internal temperature reaches 165°F (74°C) in the thickest part.
-
Remove from the oven and tent with foil. Let rest for 15–20 minutes before slicing.
-
Slice and serve with pan juices drizzled on top. Garnish with fresh herbs or lemon wedges if desired.
Notes
-
Use a meat thermometer for accurate cooking—165°F ensures perfect doneness.
-
Bone-in turkey retains more moisture, but boneless cooks faster and slices easily.
-
Substitute dried herbs for fresh using one-third the amount.
-
For extra juiciness, baste regularly and let rest before carving.
-
Leftovers keep for up to 4 days in the refrigerator or 3 months in the freezer.
-
This recipe pairs beautifully with mashed potatoes, green beans, and cranberry sauce for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes