Lemon Herb Roasted Turkey (Printable Version)
Succulent turkey breast infused with lemon, garlic, and herbs, roasted to juicy, tender perfection.
# What You'll Need:
→ Turkey
01 - 1 boneless, skin-on turkey breast (3 to 4 pounds)
→ Marinade & Seasonings
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (about 1 lemon)
04 - 2 teaspoons lemon zest
05 - 4 garlic cloves, minced
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 tablespoon fresh thyme leaves, chopped
08 - 1 tablespoon fresh rosemary, chopped
09 - 1 1/4 teaspoons kosher salt
10 - 1/2 teaspoon freshly ground black pepper
→ To Roast
11 - 1 lemon, sliced
12 - 1 small onion, sliced
13 - 1/2 cup low-sodium chicken broth
# Directions:
01 - Preheat the oven to 375°F. Pat the turkey breast dry with paper towels and arrange it in a roasting pan lined with the sliced onion and lemon.
02 - Combine olive oil, lemon juice, lemon zest, minced garlic, parsley, thyme, rosemary, salt, and pepper in a small bowl.
03 - Rub the marinade evenly over the turkey breast, ensuring to get some beneath the skin to enhance flavor.
04 - Pour the chicken broth into the bottom of the roasting pan.
05 - Roast the turkey breast uncovered for approximately 1 hour and 15 minutes, or until a meat thermometer reads 165°F at the thickest part.
06 - Baste the turkey with pan juices halfway through cooking. If the skin browns too quickly, loosely cover with foil.
07 - Remove the turkey from the oven and let it rest for 10 to 15 minutes before slicing. Serve with the pan juices.
# Expert Tips:
01 -
- The skin crisps up golden while the meat stays impossibly juicy because you're working with a smaller, more forgiving cut.
- Lemon and herbs do the heavy lifting—no complicated technique, just aromatics and time doing what they do best.
- You'll have pan juices worth every drop, naturally flavored without any cream or extra steps.
02 -
- A meat thermometer is your best friend here; it takes the guesswork out of doneness and prevents overcooking, which is the main way turkey gets dry.
- Fresh herbs under the skin make an enormous difference—the oils release as the meat heats and flavor it from the inside out in a way dried herbs simply cannot.
03 -
- For deeper flavor, marinate the herb oil-coated turkey in the fridge overnight before roasting; the flavors meld and the meat becomes even more tender.
- If fresh herbs aren't available, use one teaspoon of dried herbs for every tablespoon of fresh, but add them to the oil and let them bloom for a few minutes before rubbing onto the turkey.