Lemon Herb Turkey Breast Recipes

LEMON-HERB TURKEY BREAST RECIPE

Steps:

• Preheat the oven to 325 F.
• Place the turkey breast, skin side up, on a rack in a roasting pan. I spray the roasting pan rack with nonstick cooking spray.
• Stir together garlic, mustard, chopped herbs, salt, pepper, olive oil, and lemon juice until combined.
• Gently pull back the skin from the meat and rub about 1/2-2/3 of the mixture directly on the meat. Spread the rest of the mixture evenly on the skin.
• Pour the chicken broth into the bottom of the roasting pan, and place the quartered lemon into the cavity.
• Roast the turkey for about 2 hours, or until the skin is golden brown and an instant-read thermometer registers 165 F when inserted into the thickest and meatiest areas of the breast.
• If the skin starts to get too dark, tent some aluminum foil over it.
• Remove from the oven, and let it rest for 15 minutes before slicing.

LEMON-HERBED TURKEY BREAST

Steps:

• Loosen skin from turkey with fingers, leaving skin attached along bottom edges. In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings. Spread under turkey skin. , In a small bowl, combine remaining lemon juice and oil; set aside. , Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 170°; basting every 15-20 minutes with lemon mixture. Let stand for 10 minutes. Discard skin before carving.

LEMON-HERB TURKEY BREAST

Steps:

• In a blender, combine the lemon juice, oil, soy sauce, parsley, onions, garlic, mustard and seasonings; cover and process until smooth. Pour 1 cup marinade into a 2-gal. resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade for basting. , Line the bottom of a large shallow roasting pan with foil. Drain and discard marinade; place turkey on a rack in prepared pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.,

LEMON AND HERB ROASTED THANKSGIVING TURKEY

Steps:

• For the turkey: Twenty-four hours before cooking your turkey, liberally season the inside and outside of the bird with salt and pepper. Using a mini chopper or mortar and pestle, grind the oregano, parsley, tarragon, sumac, thyme, shallots and lemon zest together with some salt and pepper; the salt will help draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Spread the herb mixture all around the inside and outside of the turkey. Refrigerate the turkey, uncovered to dry the skin, for 24 hours.
• For the roasting: Remove the turkey from the fridge 90 minutes before roasting and allow it to come to room temperature.
• Preheat the oven to 450 degrees F.
• Season the turkey again with salt and pepper. Put the parsley and thyme sprigs in the cavity with the lemon and shallot halves.
• Put the carrots, celery and onions in the bottom of a roasting pan fitted with a roasting rack. Add a cup of water or stock to the bottom of the pan. Add the turkey to the rack and roast, adding a little more water or stock to the pan if necessary to prevent the drippings from burning, for 30 minutes. Reduce the temperature to 350 degrees F and continue to roast, basting the turkey with the pan drippings every 30 minutes, until the thickest part of the leg registers an internal temperature of 155 degrees F, another 2 1/2 to 3 hours. Allow the bird to rest, tented with foil, for at least 1 hour before carving. The temperature will rise to about 165 degrees F during resting.
• Pour the pan drippings into a saucepan, set the pan over medium-high heat and cook until reduced by one-half, about 10 minutes. Stir in the butter until melted. Pour the reduced turkey drippings over the carved turkey just before serving.

LEMON-HERB TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the marjoram, rosemary, thyme, basil, garlic, and black pepper in a small dish; set aside.
• Gently lift the skin of the turkey away from the meat, and lightly brush the meat with olive oil. Sprinkle the meat evenly with lemon juice, then sprinkle the meat with 2/3 of the mixed herbs. Pat the turkey skin onto the meat; sprinkle the remaining herbs into the turkey cavity, and add the squeezed lemon halves. Place the flour into the turkey roasting bag, and shake to evenly coat. Place the turkey into the bag, close the end with a nylon tie, and place into a deep roasting pan. Cut 6 half-inch slits in the top of the bag.
• Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.