Ingredients
- Boneless Turkey Breast (3-4 pounds): The star of the show, providing a lean and flavorful protein source. Opt for a skin-on breast for extra crispiness and flavor.
- Lemons (2 large): 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.
- Garlic (6-8 cloves): Fresh garlic is essential for that pungent, savory flavor. Use more or less depending on your garlic preference.
- Fresh Herbs (2 tablespoons, mixed or single): Rosemary, thyme, and sage are fantastic choices that complement turkey, lemon, and garlic beautifully. Use fresh for the best aroma and flavor.
- Olive Oil (3 tablespoons): Helps to keep the turkey breast moist during roasting and aids in browning. Use extra virgin olive oil for the best flavor.
- Salt (1.5 teaspoons): Enhances the flavor of all the ingredients and helps to season the turkey. Kosher salt is recommended for even seasoning.
- Black Pepper (1 teaspoon): Adds a touch of spice and depth of flavor. Freshly ground black pepper is preferred for its bolder taste.
- Optional: White Wine or Chicken Broth (1/2 cup): Adding a liquid to the roasting pan helps to create steam, keeping the turkey moist and creating flavorful pan juices.
Instructions
- Prepare the Turkey Breast: Pat the turkey breast dry with paper towels. This helps the skin crisp up during roasting. Place the turkey breast in a roasting pan.
- Make the Lemon Garlic Herb Mixture: 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.
- Season the Turkey Breast: 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.
- Prepare the Lemons: Slice the remaining lemon and the other whole lemon into thick rounds. Scatter the lemon slices around the turkey breast in the roasting pan.
- Add Liquid (Optional): 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.
- Roast the Turkey Breast: 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). Cooking time will vary depending on the size of the turkey breast.
- Baste (Optional): For extra moistness and flavor, baste the turkey breast with the pan juices every 20-30 minutes during roasting.
- Rest the Turkey Breast: 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.
- Carve and Serve: 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.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Protein: 45g