Lemon Herb Roasted Turkey Breast

There's something about the smell of lemon and fresh herbs that makes a kitchen feel instantly like a celebration. I discovered this roasted turkey breast one December afternoon when I was tired of the same old holiday routine and wanted something elegant but manageable. That first time, I stood at the counter zesting a lemon, and the oils burst across my fingertips—suddenly, I knew this simple combination would transform a plain piece of poultry into something memorable. Now it's my go-to when I want to impress without spending all day cooking.

I made this for my sister's birthday last spring when she mentioned being tired of restaurant turkey. Watching her cut into that breast and see the steam rise up, then taste it and go quiet for a moment—that's when I knew I'd nailed it. The pan drippings were so good she poured them over everything on her plate, even the salad.

Ingredients

• Boneless, skin-on turkey breast (3 to 4 lbs): The skin is non-negotiable—it protects the meat and gets gorgeously golden.
• Olive oil: It carries the flavor of the herbs and garlic right into the meat.
• Fresh lemon juice and zest: Don't skip the zest; those little pieces of peel are where the real brightness lives.
• Garlic, parsley, thyme, and rosemary: The quartet that makes this dish sing—use fresh if you can, but dried works in a pinch (just use less).
• Kosher salt and black pepper: These season everything and help the skin crisp up beautifully.
• Chicken broth, sliced lemon, and onion: They create steam and flavor in the pan, keeping your turkey moist from the bottom up.

Instructions

Get the oven ready and prep your turkey:

Heat your oven to 375°F. Pat the turkey breast completely dry with paper towels—this is your secret to crispy skin. Arrange those lemon and onion slices in a roasting pan; they'll cushion the meat and perfume the broth.

Make your herb paste:

Combine the olive oil, lemon juice, zest, minced garlic, parsley, thyme, rosemary, salt, and pepper in a small bowl. The mixture should smell like a garden and taste bright and herbaceous.

Season generously and add the broth:

Rub that herb mixture all over the turkey breast, getting some under the skin where it'll infuse the meat directly. Pour the broth into the bottom of the pan around (not over) the turkey.

Roast with intention:

Put it in the oven uncovered for about 1 hour 15 minutes, until a meat thermometer poked into the thickest part reads 165°F. About halfway through, baste the turkey with those pan juices using a brush or spoon—this keeps the breast tender and helps the skin brown.

Rest and serve:

Let the turkey rest for 10 to 15 minutes after removing it from the oven (this is crucial; it lets the juices redistribute so every slice stays moist). Slice it up and drizzle with those pan juices that have become liquid gold.

Save to Pinterest

I'll never forget my neighbor poking his head over the fence during that first roast, drawn by the smell, and asking what was cooking. When I finally invited him in for a slice, he closed his eyes on his first bite, and I knew I'd found something special. That's when this recipe stopped being just dinner and became the thing I make when I want to say 'you matter to me' without using words.

The Power of Fresh Herbs

There's a night-and-day difference between fresh herbs and dried, even though recipes usually say you can swap them. Fresh herbs have volatile oils that sing, especially lemon and rosemary, and they don't taste dusty the way some dried herbs do after sitting in the cabinet for six months. If you can find fresh herbs, use them here—it's worth the tiny effort.

Make It Your Own

I've played with this recipe more times than I can count, and it's forgiving. Orange zest works beautifully alongside or instead of lemon. Sage is a gorgeous swap for thyme if that's what you have. Sometimes I add a splash of white wine to the pan broth, and it deepens everything in the best way. The baseline is strong enough that your tweaks will only make it better, not break it.

Pairing and Serving

This turkey is elegant enough to center a dinner party but casual enough for a weeknight. I've served it with roasted root vegetables, a simple arugula salad, or even just crusty bread to soak up the pan juices. The flavor profile—bright, herbaceous, savory—pairs beautifully with crisp white wines like Chardonnay or Sauvignon Blanc, but honestly, it's just as good with sparkling water and a quiet moment to yourself.

• Slice it warm for a juicy dinner, or slice it cold the next day for the best turkey sandwich you'll ever make.
• Leftover pan juices freeze beautifully and can be thawed to drizzle over chicken or vegetables weeks later.
• This recipe scales easily—if you're cooking for more, just add another turkey breast and extend the roasting time by 20 to 30 minutes.

Save to Pinterest

This turkey breast has become my secret weapon for turning an ordinary evening into something worth savoring. It's proof that simple ingredients and a little attention create moments worth remembering.

Recipe FAQs

→ How do I keep the turkey breast moist during roasting?

Basting the turkey periodically with pan juices helps retain moisture. You can also tent it loosely with foil if the skin browns too quickly.

→ Can fresh herbs be substituted with dried ones?

Yes, use about one teaspoon of dried herbs for each tablespoon of fresh herbs to maintain flavor balance.

→ Is it necessary to let the turkey rest after roasting?

Resting the turkey for 10–15 minutes allows juices to redistribute, ensuring tender and juicy slices.

→ What temperature should the turkey breast reach when cooked?

Cook until the internal temperature reaches 165°F (74°C) measured at the thickest part for safe consumption.

→ What side dishes complement this lemon herb turkey best?

Roasted vegetables, light salads, or grains pair beautifully with the bright herb and lemon flavors of the turkey breast.