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Baked Lemon Herb Turkey Breast

This Baked Lemon Herb Turkey Breast is pure comfort with a bright, fresh finish, perfect for special occasions or easy weeknight meals.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece bone-in, skin-on turkey breast (4-5 lb) Best choice for moisture and flavor.
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tbsp lemon zest, finely grated
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 medium yellow onion, quartered
  • 1 piece lemon, halved
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp unsalted butter, softened
  • to taste fresh parsley, chopped, for garnish

Method
 

Preparation
  1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper.
  2. Carefully loosen the skin from the turkey breast with your fingers and rub about one-third of the herb mixture under the skin. Spread the remaining mixture over the outside. Cover the turkey and refrigerate for at least 1 hour, or up to overnight.
  3. Remove the turkey from the refrigerator about 30 minutes before baking.
Cooking
  1. Preheat the oven to 375°F (190°C).
  2. Place the onion quarters and lemon halves in the bottom of a roasting pan, then set the turkey breast on top, skin-side up.
  3. Pour the chicken broth into the pan and rub softened butter over the skin.
  4. Roast for 1 hour 10 minutes to 1 hour 20 minutes, basting with pan juices every 25 to 30 minutes. Check the thickest part of the meat with a thermometer to ensure it reaches 165°F.
  5. Remove the turkey from the oven and let it rest for 15 to 20 minutes before slicing.
  6. Garnish with chopped parsley and serve with pan juices.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in freezer-safe bags for up to 3 months. Allow to rest after baking for best moisture retention.