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–+ servings
Sarah

Lemon Garlic Herb Roasted Turkey Breast

Juicy, golden-brown turkey breast infused with fresh lemon, garlic, and herbs. This simple oven-roasted recipe delivers tender meat, crisp skin, and a bright, savory pan sauce perfect for holidays or weeknight dinners.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1 bone-in, skin-on half turkey breast (3–4 lb) or boneless (2.5–3 lb)
  • 2–2½ tsp kosher salt (about 1 tsp per lb), divided
  • 1 tsp black pepper
  • 4 Tbsp unsalted butter, softened
  • 1 Tbsp olive oil
  • 2 tsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 Tbsp each chopped thyme and rosemary
  • 1 Tbsp chopped parsley
  • ½ tsp paprika (optional)
  • 1 onion, quartered
  • 1 lemon, sliced
  • 1 head garlic, halved
  • herb sprigs for roasting
  • 1 cup low-sodium chicken broth
  • ½ cup dry white wine (optional)
  • 1 tsp cornstarch mixed with 1 Tbsp water (optional, for thicker sauce)

Equipment

  • roasting pan with rack
  • probe thermometer
  • carving knife
  • mixing bowl
  • foil (for tenting)

Method

  • Pat turkey dry. Season all over with kosher salt (about 1 tsp per lb). Refrigerate uncovered 4–24 hours for dry brine, or proceed directly to roasting.
  • Preheat oven to 450°F (232°C).
  • Mix butter, olive oil, lemon zest and juice, minced garlic, herbs, pepper, and paprika to make a herb butter mixture.
  • Loosen the turkey skin gently and spread two-thirds of the butter under the skin, rubbing the rest over the top.
  • Arrange onion, lemon, garlic halves, and herb sprigs in the roasting pan. Set a rack over them and place the turkey breast-side up.
  • Roast for 15 minutes at 450°F. Reduce temperature to 350°F (177°C) and continue roasting until internal temperature reaches 162–163°F in the thickest part.
  • Bone-in 3–4 lb: roast 35–55 minutes more. Boneless 2.5–3 lb: roast 25–40 minutes more. Tent with foil if browning too fast.
  • Remove from oven and rest 15–20 minutes; carryover cooking brings it to 165°F.
  • For the pan sauce: Spoon off excess fat, place pan over medium heat, add wine (if using) and broth, and simmer 3–5 minutes while scraping browned bits. Thicken with cornstarch slurry if desired. Finish with lemon juice and salt to taste.
  • Slice the turkey against the grain and serve warm with the pan sauce.

Nutrition

Calories: 285kcalCarbohydrates: 2gProtein: 39gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 110mgSodium: 620mgPotassium: 420mgSugar: 1gVitamin A: 280IUVitamin C: 6mgCalcium: 22mgIron: 1mg

Notes

Dairy-free: Replace butter with olive oil. For smaller air fryer or slow cooker versions, see alternate methods. If dry brining, reduce added salt in the butter mixture.
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