Wednesday, June 24, 2015

Lemon and Herb Roasted Turkey Breast

Lemon and Herb Roasted Turkey Breast ||

I saw a half turkey breast in Trader Joe's awhile back and it put me in the mood for a full blown turkey dinner. The great thing about a half turkey breast is that it doesn't take long to cook and you don't have massive amounts of leftovers.

Lemon and Herb Roasted Turkey Breast ||

I combined a lot of herbs, some honey, olive oil, and Dijon mustard for a marinade and let the turkey soak in those flavors overnight.  I have prepared a turkey breast in the crock pot before, but this time I wanted a crispy browned exterior so I decided to bake it. I got just what I wanted, juicy white meat on the inside with a golden exterior. 

Lemon and Herb Roasted Turkey Breast ||

You can't have turkey without mashed potatoes so check out my recipe for Red-skin Herbed Mashed Potatoes and Balsamic Green Beans with Caramelized Onions would also make a great side. If you haven't had a chance to make my Oven Roasted Turkey Salad with Cranberry Vinaigrette, it's a must with the leftovers.

As a side note, I have not included nutrition info for this recipe. I neglected to take down all the nutrition facts from the label and to weigh the turkey without the bone after baking. That being said, the marinade will not affect the overall stats drastically so just use the nutrition facts off your turkey breast package. According to the Weight Watchers online tools, (1) 3 oz. serving of turkey breast, cooked with skin, yields 4 points plus.

Lemon and Herb Roasted Turkey Breast
Makes 8-10 servings

Lemon and Herb Roasted Turkey Breast ||


In a small bowl whisk together all herbs and spices, oil, mustard, and honey. Rub turkey breast with spice mixture, loosening the skin and placing some of the spice mixture underneath. Place turkey in a gallon ziplock bag and marinate overnight. 

Preheat oven to 350°F. Line a rimmed baking pan with aluminum foil and place a cooking rack on top. Coat the rack with nonstick spray. Remove turkey from ziplock bag and place on top of rack. Bake for 1.5-2 hours. Check temperature after 1.5 hours of baking time with a meat thermometer. Bake until thermometer reaches 180°F or until cooked all the way though.

*Use this link to save $10 off your first purchase at You could also try substituting with 1 Tbsp. Extra Virgin Olive Oil and zest from 1 lemon.

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