Lemon Herb Roasted Turkey Breast
Source of Recipe
Light & Tasty, premiere issue
Recipe Introduction
My turkey breast was only about 6 lbs. or so. I didn't reduce any of the other ingredients though.
List of Ingredients
1 bone-in turkey breast (about 8 1/2 lbs.)
3 T. fresh lemon juice -- divided
2 T. olive oil or canola oil -- divided
2 garlic cloves -- crushed
1 1/4 t. salt (I used Kosher)
1 t. grated lemon peel
1 t. dried thyme (I used 1/2 t.)
3/4 t. fresh ground black pepper (I didn't
measure)
1/2 t. rubbed sage
lemon pepper seasoning -- to taste (optional)
Recipe
Preheat oven to 350 degrees.
Rinse and dry turkey, if desired. Trim any loose fat from turkey breast. Loosen skin from turkey with fingers, leaving skin attached along bottom edges. (I also stabbed the bird all over).
In a small bowl, combine 1 T. lemon juice, 1 T. oil, garlic, and seasonings except lemon pepper. Spread under turkey skin (I pretty much spread it all over and also in the stab holes). At this point I sprinkled it all over and inside with Penzey's Florida seasoned pepper (it's like lemon pepper except it also has orange peel).
Combine remaining lemon juice and oil; set aside.
Place turkey on a rack in a shallow roasting pan sprayed with Pam. Bake, uncovered, for 2 1/2 to 3 hours or until meat thermometer reads 170 degrees, basting every 15-20 minutes (I only did about every 25 min). Let stand 10 minutes. Discard skin before carving.
16 servings
Per serving: 158 calories, 3 g. fat, trace fiber
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