Save This dish features a turkey breast marinated in a blend of fresh lemon juice, zest, garlic, rosemary, thyme, and parsley. The herb mixture is gently worked under the skin and over the exterior to maximize flavor. Roasting with low-sodium broth and lemon slices keeps the meat moist and aromatic. Basting with melted butter enhances the golden crust while locking in tenderness. Allowing the meat to rest before slicing ensures juicy, flavorful results perfect for holiday or weeknight dining.
Discovering the perfect way to roast turkey breast was a game changer for me—this lemon herb version combines bright citrus with aromatic herbs to create a juicy, flavorful centerpiece that feels both festive and effortless.
I remember the first time I nailed this turkey breast, guests arrived early and instead of panicking, I enjoyed the aroma filling the kitchen and confidence I’d created something memorable.
Ingredients
- Turkey breast: I always choose a boneless, skin-on breast to lock in moisture and flavor
- Olive oil: It helps the herb marinade spread evenly and promotes golden skin
- Fresh lemon juice and zest: They brighten the flavors and cut through richness
- Garlic and fresh herbs: Chopped rosemary, thyme, and parsley add layers of earthy freshness
- Salt and pepper: The simple seasoning that makes all the difference
- Low-sodium chicken broth: Keeps the roasting environment moist without extra saltiness
- Unsalted butter: Brushed on for rich golden skin
- Lemon slices: They infuse gentle citrus aroma during roasting
Instructions
- Get Everything Ready:
- Preheat your oven to 350°F (175°C). Gather all marinade ingredients so you’re not scrambling halfway through.
- Mix the Marinade:
- Whisk together olive oil, lemon juice and zest, garlic, rosemary, thyme, parsley, salt, and pepper until blended and fragrant.
- Prepare the Turkey:
- Pat the turkey breast dry with paper towels. Gently loosen the skin without tearing and rub half the marinade under the skin, the rest all over the outside.
- Set for Roasting:
- Place the turkey skin-side up on a rack inside your roasting pan. Arrange lemon slices around the breast and pour chicken broth into the pan to keep things moist.
- Butter It Up:
- Brush the melted unsalted butter evenly over the turkey for that irresistible golden crackle when roasting.
- Roast and Baste:
- Roast for about 1 hour 10 minutes to 1 hour 20 minutes, until your meat thermometer reads 165°F (74°C). Halfway through, baste with pan juices to maintain moisture and flavor.
- Manage Browning:
- If the skin darkens too fast, loosely tent with foil to prevent burning while the interior cooks through.
- Rest Before Serving:
- Remove from oven, cover loosely with foil, and allow to rest 15 minutes before slicing to keep juices locked in.
Save This dish once turned an ordinary weeknight into a cozy celebration when unexpected friends dropped by—serving it felt like sharing a warm hug straight from my kitchen.
Keeping It Fresh
Fresh herbs make all the difference here; I find chopping them finely helps release their oils better, making the marinade zing with flavor every time.
When You're Missing Something
If fresh herbs are out of reach, dried works in a pinch—just remember to use one-third the amount. Also, marinating a little longer can boost flavor depth.
Serving Ideas That Clicked
Pairing the turkey with roasted root vegetables or a crisp green salad balances the rich meat nicely. Leftovers? They’re fantastic in sandwiches or mixed into a warm salad.
- Don’t forget to save those pan juices for gravy or drizzling
- If skin gets soggy while resting, pop under the broiler briefly to crisp before slicing
- Use a sharp knife for cleaner slices that look inviting on the plate
Save Thanks for cooking along—may your kitchen be filled with delightful aromas and happy moments every time you make this dish.
