1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
detailed view... how is this calculated?

Menus using this recipe:

Thanksgiving, Nov 2007

Sydney Mike

people who like this recipe also like:

Pineapple Cream Muffins

By: Marie

Taco Seasoning Mix

By: DiB's

Baked Parmesan Fish

By: MizzNezz

stuffed chicken breast

By: Ladybug II

Cranberry Pecan Salad With Feta Cheese

By: Marg (CaymanDesigns)

Herbed Turkey Breast

Recipe #53026 | 3½ hours | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: SavorFlavor

On Nov 2, 2009

I made this for DH last night and we both loved it! I used a 7 lb turkey breast, but kept the measurements the same. Turkey came out so moist. I needed to make some extra basting liquid to use, but all of the other measurements came out perfect. Thanks for posting...will definitely make again!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: ErikaF

On Jun 15, 2009

0 people found this review helpful

Was this review helpful to you? YES | NO

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!

4 people found this review helpful

Was this review helpful to you? YES | NO

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

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 17 reviews