Simple Lemon-Garlic Roasted Turkey Breast

Simple Recipe for turkey breast.
  • 2 hrs 40 mins
  • Prep: 10 mins,
  • Cook: 2 hrs 30 mins
  • Yield: 10 to 14 servings

Sometimes you get a bit of Thanksgiving fever and want to make turkey, but not a whole turkey (unless you have 12 other people who are also experiencing the same urge for Thanksgiving at a non-seasonal time).  This is when roasting a turkey breast makes perfect sense.  This also makes sense if your Thanksgiving crowd is a) small, b) a white meat only group, or c) you need more than one turkey, but not quite two whole turkeys -- then you can add a turkey breast onto the menu.

What You'll Need

  • 1 6-pound pound turkey breast
  • 1 lemon, zested
  • 1 shallot
  • 2 cloves garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried thyme​

How to Make It

  1. Preheat the oven to 350° F. Rinse and dry the turkey breast.  Oil a roasting pan.
  2. In a small food processor, combine the lemon zest, shallot, garlic, olive oil, salt, pepper and thyme.  Blend until it becomes a paste.
  3. Loosen the skin from the turkey breast, and using your hand rub the paste over and under the skin, covering the breast completely.
  4. Place the turkey breast in the roasting pan and roast for about 2 1/2 hours until nicely browned, and a meat thermometer shows an internal temperature of 160° F.  Let sit for 15 minutes for the juices to redistribute, and for the internal temperature to continue to rise to 165°F before slicing.