Lemon Herb Roasted Turkey (Printable)

Tender turkey breast infused with lemon, garlic, and savory herbs, roasted to juicy perfection.

# What You'll Need:

→ Turkey

01 - 1 boneless, skin-on turkey breast (approximately 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 - Set the oven to 375°F. Pat the turkey breast dry with paper towels and place it in a roasting pan lined with onion and lemon slices.
02 - In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, parsley, thyme, rosemary, salt, and pepper.
03 - Rub the marinade generously over the turkey breast, including beneath the skin for enhanced flavor.
04 - Pour the chicken broth into the bottom of the roasting pan.
05 - Roast the turkey uncovered for about 1 hour 15 minutes, or until the internal temperature reaches 165°F when measured at the thickest part.
06 - Baste the turkey with pan juices halfway through cooking. If the skin browns too quickly, tent loosely with foil.
07 - Remove from the oven and allow the turkey to rest for 10 to 15 minutes before slicing. Serve with the pan juices.

# Cooking Tips:

01 -
  • The lemon and garlic seep under the skin and turn every bite incredibly juicy without any fussy brining.
  • It looks impressive enough for guests but comes together faster than most weeknight dinners.
  • Leftovers make the best sandwiches you will ever pack for lunch.
02 -
  • Do not skip the resting time or your first slice will release a flood of juice and leave the rest of the turkey dry.
  • If you can marinate the turkey overnight in the fridge, the flavor goes even deeper and the meat stays unbelievably tender.
03 -
  • Use a meat thermometer instead of guessing, overcooked turkey is sad and there's no going back.
  • If you have leftover herbs, freeze them in olive oil in an ice cube tray for the next time you need a quick flavor boost.

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