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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (87g) Recipe makes 14 servings The following items or measurements are not included below: 3/4 teaspoon pepper |
||
| Calories 146 | ||
| Calories from Fat 68 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.6g | 11% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 255mg | 10% | |
| Potassium 230mg | 6% | |
| Total Carbohydrate 0.6g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.1g | ||
| Protein 17.8g | 35% | |
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Herbed Turkey Breast
By: Barb Gertz
Feb 2, 2003
Herbs tucked under the skin gives the turkey a wonderful flavor the lemon juice gives a subtle hint of citrus. Recipe comes from Taste of Home Light & Tasty
SERVES 14
Ingredients
- 1 bone-in turkey breast (8 to 12 pounds)
- 3 tablespoons lemon juice, divided
- 2 tablespoons olive oil or canola oil, divided
- 2 garlic cloves, minced
- 1 1/4 teaspoons salt
- 1 teaspoon grated lemon rind
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 1/2 teaspoon rubbed sage
Directions
1
Preheat oven to 350°F.2
Loosen skin from turkey with fingers, leaving skin attached along bottom edges.3
In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings.4
Spread under turkey skin.5
Combine remaining lemon juice and oil; Set aside.6
Place turkey on a rack in a shallow roasting pan.7
Bake, uncovered for 2-1/2 to 3 hours or until meat thermometer reads 170°F.8
Basting every 15 to 20 minutes with lemon mixture.9
Let stand for 10 minutes.10
Discard skin before carving.
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Featured Reviews for This Recipe
From: Beth A.
On Nov 22, 2007
This is the only way I'll fix turkey breast from now on! I put the turkey breast in a Reynolds Oven Bag, and threw a quartered onion, apple, and celery in the bottom. (I also would have added a carrot, but didn't have any on hand.) So tender, so juicy - the meat literally fell off the bone! I tried making gravy out of the juices, but unfortunately, it was too salty for our taste. Thank you for sharing this recipe!
From: cookingfor4
On Dec 16, 2006
This is an awesome recipe, very easy to do. The turkey breast was moist,and had a great flavor. My family loved it. It made great sandwiches the next day.I didn't use a rack (couldn't find it)I used some cut up carrots and an onion and placed the turkey breast on top of them. Thanks for sharing this recipe
From: Hey Jude
On Jul 24, 2005
Updated review: I've made this recipe many times but today was the first time I tried it on the grill and it was superb. I found a really great sale on turkey breasts but it was way too hot to heat up my kitchen with a roast. I couldn't find my rack (DH probably has it in the garage somewhere) so I set the turkey breast on a piece of foil and placed it right on the grill. I used indirect heat, had a 5.25 lb. bird and it took exactly 1 1/2 hours to get a perfect turkey breast. Barb, thanks again for this terrific recipe...I now have both a winter and summer method! 
From: Sue in Indy
On Dec 4, 2003
I have prepared this recipe for turkey breast twice. It is simple, beautiful and delicious. I have to admit that I did not remove the skin...it was so brown and crispy that I couldn't resist eating it! Thank you for sharing
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