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Nutrition Facts
Serving Size 1 (462g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon lemon pepper
Calories 716
Calories from Fat 287		(40%)
Amount Per Serving		%DV
	Total Fat 31.9g	49%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 12.1g
	Polyunsaturated Fat 7.5g
	Trans Fat 0.0g
Cholesterol 294mg		98%
Sodium 462mg		19%
Potassium 1273mg		36%
Total Carbohydrate 1.0g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.2g
Protein 99.5g		199%
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Lemon Herb Roasted Turkey Breast

Recipe #226087 | 2¾ hours | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: mama's kitchen
May 3, 2007

15 minutes of prep is all it takes to create this succulent roast turkey breast. Allow it to linger in the oven for 2.5 hours while you take care of life. Add a few sides and you have a great meal.

SERVES 6 (change servings and units)

Ingredients

3 green onions, chopped
2 teaspoons lemon peel, grated
1 1/2 teaspoons rubbed sage
1 teaspoon lemon pepper, divided
1/2 teaspoon dried marjoram
1 garlic clove, minced
6 lbs turkey breast, bone in
1/2 teaspoon salt, to taste

Directions

1
Preheat oven to 325°F
2
In a small bowl combine, green onion, lemon peel, sage, 1/4 t lemon pepper, the marjoram, and garlic. Set saide.
3
Rinse turkey breast and pat dry. Gently loosen skin from turkey but od not remove. Spread seasoning mixture evenly under the skin and replace skin neatly over meat. Sprinkle remaining seasonings over the top of the skin.
4
Place turkey breast on rack in a roasting pan and add 1/2 inch of water to the bottom of the pan.
5
Roast 2 hours and 30 minutes or until thermometer registers 170°F Remove from oven, cover losely with foil and allow to rest 5-10 minutes before slicing.

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Featured Reviews for This Recipe

From: Roger/OH

On Nov 27, 2007

I used this recipe to smoke a turkey breast. The day was cold and windy and I was not able to maintain my target tempreture. There was not as much smoke flavor imparted in the meat as I would have liked. The breast turned out moist with a nice color. As made, I found the lemon zest flavor to be more intense than I would of liked. Maybe more smoke would mellow the lemon out. Good recipe and definitely worth another try.

2 people found this review helpful

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From: Mommy Diva

On Aug 23, 2007

Delicious, moist and easy! I made this as directed with a couple of exceptions: I used my roaster instead of the oven (you know the big, white, clunky thing that sits on the counter and you can make everything in- I think that's a roaster). I also added a bit of onion powder and dried chives in place of the green onions as mine were turning and I didn't want to risk it, and I sqeeezed the juice from half my lemon into the water I put under the turkey. I was worried that it would be dry since there wasn't any butter or oil in withthe bird, but have no fear - it was perfect!! I did baste a bit - but I don't think it was needed, just my inability to leave it alone!! (Sorry I didn't get a better picture for you - maybe next time!!) Wonderful recipe, Mama!! Thanks for posting!!

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