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1
Preheat the oven to 325F.
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2
Rinse the turkey breast with water.
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3
Put on a rack in a roasting pan.
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4
Surround the turkey with the carrots, celery, and onion quarters and tuck the herbs in the vegetables and under the turkey.
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5
Squeeze the lemon juice over the turkey and tuck the squeezed lemon half under the turkey.
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6
Rub the olive oil over the turkey breast, if using, and season with salt and pepper, if desired.
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7
Pour the water around the turkey.
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8
Loosely tent the turkey with aluminum foil and roast for 2 hours.
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9
Remove the foil and roast for about 30 minutes longer, or until the skin is crisp and browned, the juices run clear, and an instant-read thermometer inserted in the thickest part of the breast meat registers 170F.
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10
Turkey breast should be cooked for 20 to 25 minutes to the pound.
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11
Lift the breast from the pan and let it rest on a cutting board for about 10 minutes.
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12
Discard the vegetables.
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13
Slice and serve the turkey.
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14
If the turkey breast is frozen, let it defrost in the refrigerator for 24 to 48 hours.
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15
You may also defrost it in a sink filled with cold water.
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16
Leave the turkey in its wrapping and submerge it in the water.
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17
Depending on the size of the breast, this will take from 4 to 8 hours.
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18
Never leave it on the countertop to thaw.
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19
VARIATION:
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20
Sliced Turkey Breast with Soy Sauce: Lay sliced, cooked turkey in a broiler pan and sprinkle lightly with low-sodium soy sauce.
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21
Broil for 8 to 10 minutes, turning the turkey slices once, just until heated through.
