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Lemon and Herb-Roasted Turkey Breast

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Lemon and Herb-Roasted Turkey Breast
  • Prep Time 15 min
  • Total Time 3 hr 0 min
  • Servings 8
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Lemon and herbs rubbed on the turkey breast before baking make a simple meal spectacular.

Ingredients

1
medium lemon
2
cloves garlic, minced
2
tablespoons finely chopped fresh parsley
1/2
teaspoon salt
1/2
teaspoon dried sage leaves
1/2
teaspoon dried marjoram leaves
1/4
teaspoon pepper
1
tablespoon olive oil
1
fresh or frozen bone-in whole turkey breast (5 to 5 1/2 lb), thawed

Directions

  • 1 Heat oven to 325ºF. Spray 13x9-inch pan and 16x12-inch sheet of foil with cooking spray. Grate peel from lemon. Cut lemon into quarters; set aside. In small bowl, mix lemon peel, garlic, parsley, salt, sage, marjoram, pepper and oil.
  • 2 Loosen skin covering turkey breast and pull away, leaving attached at neck. If necessary, use sharp knife to loosen. Rub herb mixture evenly over turkey breast meat. Replace skin over breast, tucking under bottom of breast. Rub any remaining mixture over skin.
  • 3 Place lemon quarters in neck opening. Place turkey, skin side up, in pan; cover tightly with foil, sprayed side down.
  • 4 Bake 1 hour. Uncover pan; insert meat thermometer into turkey so bulb reaches center of thickest part of breast meat, but does not rest on bone.
  • 5 Bake uncovered 1 1/4 to 1 3/4 hours longer or until turkey is fork-tender, its juices run clear and meat thermometer reads 170ºF. Let stand 5 minutes before serving. Remove and discard lemon from neck opening before cutting turkey into slices.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
145
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
4g
20%
)
Cholesterol
145mg
48%
Sodium
270mg
11%
Total Carbohydrate
0g
0%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
54g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
7 1/2 Very Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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