Herbed Turkey Breast

Herbed Turkey Breast

  • Prep Time: 10 mins
  • Total Time: 2 hrs 40 mins
  • Servings: 6

    • About This Recipe

    “This recipe I adapted from a magazine Taste of Home’s Light & Tasty. The aroma is great and the oil and juice under the skin keep it nice and moist. The chopped veggies add great flavor to the gravy.”

    Ingredients

  • 1 (5lb)bone in turkey breast
  • 3tablespoonslemon juice, divided
  • 2tablespoons olive oil or 2tablespoonscorn oil, divided
  • 1garlic clove, minced
  • 1tablespoonlemon pepper
  • 2carrots, chopped in large pieces
  • 1stalkcelery, chopped coarsely
  • 1onion

    • Directions

  • Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
  • In a small bowl, combine 1 T lemon juice, 1 T oil, garlic and lemon pepper.
  • Spread evenly under skin.
  • Combine remaining oil and lemon juice and set aside.
  • Place turkey on rack in roasting pan, with vegetables under cavity of breast.
  • Baste breast with combined oil and lemon juice.
  • Bake uncovered at 350 degrees for about 2 1/2hours or until juices are clear, basting occasionally with juices.
  • Shield loosely with foil, if browning too quickly.
  • Let stand covered for 10 minutes.
  • Discard vegetables, and make a gravy with juices.

    • Reviews

  • “Made this for our Thanksgiving dinner.It was excellent.I believe it is the best turkey breast I have ever eaten.Easy to do and I changed nothing.”

  • “This recipe is a real winner!It came out very moist with wonderful lemon pepper flavor, and a crispy golden skin.Can’t ask for better turkey breast.”

  • “The turkey was moist, the skin was so tasty, and the gravy was wonderful too.A+I used a smaller breast and lemon herb seasoning instead of lemon pepper.”

  • “Loved it thank you!!!”

  • “This is the best turkey I have ever made & eaten for that matter!!!”

  • “Absolutely delish. I never thought of using lemon pepper on turkey before, and it adds a lovely flavor. Thank you!”

  • “Beautiful. Simple yet moist and very tasty.Had a turkey dinner then leftovers in open faced sandwiches.Used boneless breast, less cooking time and was equally yummy.Excellent recipe Kate!”

  • “This was excellent. The meat was nice and juicy and the skin browned attractively. Will make again!”

  • “Very easy and tasty recipe!”

  • “Wonderful!Absolutely loved it!Since my turkey breast was 4 lbs and boneless, I removed the netting and cooked at 325 until the internal temperature reached 170.This is going into my favorites!It’s a winner!”

  • “this was a very easy and delicous? recipemy family loved it even my daughter, that wasn’t hungrey after going out for dinner! one smell and taste did it for her!!will make again”

  • “I made the recipe exactly as stated.It was so EASY!Plus it turned out perfectly to give a nice table presentation and aroma while cooking. A very nice alternative to sweet glazes on turkey.”

  • “I was very pleased with the taste of this turkey.The skin came out nice, and the flavor of the turkey was delicious.I was worried that it may be too dry, but I am happy to say that this was NOT a problem.Thank you for a easy, great tasting recipe for turkey breast and I will be using this again. :)”

  • “Good flavor, I have used this same under the skin mix for roast chicken in the past.Unfortunately, the breast did not have enough juices to baste or make gravy with so I was shorted when came time to serve.Also, threw a few whole potatoes in to roast as a side dish.Next time, I will have some prepared gravy ready.Thanks for the recipe!”

  • “I made this for Christmas dinner, and it was delicious!Even the skin, which usually gets tossed in my house, disappeared.The seasoning was delicious, and the drippings made great gravy.This is a keeper for those special occasions when we have a small crowd.”

  • “One of the prettiest turkey breasts I’ve ever made.The seasoning was terrific.There could have been a fight over the skin even though neither of us generally eats poultry skin. The gravy was outstanding.I followed the recipe exactly and may increase the amount of basting liquid and lemon pepper next time.There will definitely be a next time.”

  • “This was the best turkey breast I’ve ever made.I think the vegetables placed under the breast kept the meat moist and tender.The lemon/oil/garlic/lemon pepper seasoning under the skin made it so flavorful.My cooking time was a bit shorter, probably due to my gimpy oven…it was ready in 2 hours.Thanks Kate for a wonderful recipe that I’ll be sure to repeat.”

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