Lemon Herb Roasted Turkey (Printable)
Tender turkey breast infused with lemon, garlic, and herbs, roasted to juicy, golden finish for any occasion.
# Ingredient List:
→ Turkey
01 - 1 boneless, skin-on turkey breast (3 to 4 lb)
→ Marinade
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (about 1 lemon)
04 - 1 tablespoon lemon zest
05 - 4 garlic cloves, minced
06 - 2 tablespoons fresh rosemary, chopped
07 - 1 tablespoon fresh thyme, chopped
08 - 1 tablespoon fresh parsley, chopped
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
→ For Roasting
11 - 1 cup low-sodium chicken broth (240 ml)
12 - 2 tablespoons unsalted butter, melted
13 - 1 lemon, sliced
# Steps:
01 - Set the oven temperature to 350°F.
02 - Combine olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, parsley, salt, and pepper in a small bowl.
03 - Pat the turkey breast dry. Gently loosen the skin and spread half of the herb mixture underneath, then rub the remaining mixture over the exterior.
04 - Place the turkey breast skin-side up on a rack set inside a roasting pan. Arrange lemon slices around the turkey and pour the chicken broth into the pan.
05 - Coat the turkey breast evenly with melted butter.
06 - Roast for 70 to 80 minutes, basting with pan juices halfway through, until the internal temperature reaches 165°F.
07 - If the skin begins to brown too rapidly, cover loosely with foil to prevent burning.
08 - Remove from oven, tent loosely with foil, and let rest for 15 minutes before carving.
# Expert Advice:
01 -
- This recipe captures that fresh, homemade flavor that feels like a special secret you just have to share
- It's simple enough for a weeknight but impressive enough for holiday guests
02 -
- Loosening the skin gently but thoroughly lets the marinade flavors really seep into the meat for better taste and moisture.
- Basting halfway through protects skin from drying out and helps build that luscious golden brown finish.
03 -
- Letting the turkey rest after roasting is as crucial as the cooking itself to lock in juices.
- Using a meat thermometer saves guesswork and guarantees perfect doneness every time.