Lemon Herb Roasted Turkey Breast (Printable)

Tender turkey breast roasted with fresh lemon, garlic, and savory herbs for a flavorful, juicy main dish.

# What You'll Need:

→ Turkey

01 - 1 boneless, skin-on turkey breast (3 to 4 lb)

→ Marinade & Seasonings

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (about 1 lemon)
04 - 2 teaspoons lemon zest
05 - 4 garlic cloves, minced
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 tablespoon fresh thyme leaves, chopped
08 - 1 tablespoon fresh rosemary, chopped
09 - 1 1/4 teaspoons kosher salt
10 - 1/2 teaspoon freshly ground black pepper

→ To Roast

11 - 1 lemon, sliced
12 - 1 small onion, sliced
13 - 1/2 cup low-sodium chicken broth

# How to Make It:

01 - Preheat oven to 375°F. Pat turkey breast dry and place it in a roasting pan lined with onion and lemon slices.
02 - In a small bowl, mix olive oil, lemon juice, lemon zest, minced garlic, parsley, thyme, rosemary, salt, and pepper.
03 - Rub the marinade generously over the turkey breast, including beneath the skin for enhanced flavor.
04 - Pour chicken broth into the bottom of the roasting pan to maintain moisture.
05 - Roast uncovered for approximately 1 hour and 15 minutes until an internal temperature of 165°F is reached.
06 - Baste turkey with pan juices halfway through cooking. Tent loosely with foil if skin browns too quickly.
07 - Remove from oven and let rest for 10 to 15 minutes before slicing. Serve with pan juices.

# Expert Advice:

01 -
  • The skin gets golden and crispy while the meat stays impossibly juicy, no dry turkey nightmares.
  • Fresh herbs make it feel fancy, but it's actually faster and easier than you'd think.
  • It works for fancy dinners and casual Thursday nights, which is rare.
02 -
  • The meat thermometer is your friend—turkey can seem done on the outside but undercooked inside, and 165°F is the magic number for safety and juiciness.
  • If the skin starts browning too fast, loosely tent with foil; the meat still needs time to cook through, and you don't want a burnt exterior.
  • That rest period isn't optional—skipping it results in a dry slice every single time.
03 -
  • Marinating the turkey breast overnight in the herb mixture (minus the broth) deepens the flavor even more—the acid in the lemon and the oils in the herbs have time to really penetrate.
  • A sprig or two of fresh herb tucked under the skin alongside the marinade adds another layer of aroma that fills your kitchen as it roasts.

Go Back