Roasted Lemon-Herb Turkey Breast Recipe

Name: Roasted Lemon-Herb Turkey Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 medium lemons; 1/2 cup snipped fresh parsley; 1 tablespoon dried basil, crumbled; 1 tablespoon Dijon mustard (lowest sodium available); 1 tablespoon olive oil; 2 teaspoons dried oregano, crumbled; 1/2 teaspoon pepper (coarsely ground preferred); 1/4 teaspoon garlic powder; 1 5-pound turkey breast with skin; Paprika to taste

Servings: persons

Cooking spray
2 medium lemons
1/2 cup snipped fresh parsley
1 tablespoon dried basil, crumbled
1 tablespoon Dijon mustard (lowest sodium available)
1 tablespoon olive oil
2 teaspoons dried oregano, crumbled
1/2 teaspoon pepper (coarsely ground preferred)
1/4 teaspoon garlic powder
1 5-pound turkey breast with skin
Paprika to taste

1
Preheat the oven to 325F.
2
Lightly spray a roasting pan and baking rack with cooking spray.
3
Cut the lemons in half.
4
Squeeze about 1/4 cup juice into a small bowl.
5
Set aside the lemon halves.
6
Whisk the parsley, basil, mustard, oil, oregano, pepper, and garlic powder into the lemon juice.
7
Using a tablespoon or your fingers, carefully separate the skin from the meat of the turkey.
8
Spread the lemon juice mixture between the skin and meat over as much area as possible, being careful not to tear the skin.
9
Gently pull the skin over the top and sides.
10
Put the turkey on the rack in the pan.
11
Put the lemon halves in the pan, directly under the turkey.
12
Sprinkle the top of the turkey with the paprika.
13
Roast the turkey for 1 hour 30 minutes to 1 hour 45 minutes, or until the thickest part of the breast registers about 155F on an instant-read thermometer.
14
Remove from the oven and lightly cover.
15
Let stand for 15 minutes to continue cooking (the breast should reach at least 165F) and for easier slicing.
16
Discard the skin and lemons before slicing the turkey.
17
(Per serving)
18
Calories: 181
19
Total fat: 2.0g
20
Saturated: 0.5g
21
Trans: 0.0g
22
Polyunsaturated: 0.5g
23
Monounsaturated: 1.0g
24
Cholesterol: 93mg
25
Sodium: 100mg
26
Carbohydrates: 1g
27
Fiber: 0g
28
Sugars: 0g
29
Protein: 37g
30
Calcium: 29mg
31
Potassium: 475mg
32
4 very lean meat

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cooking spray, 2 medium lemons, 1/2 cup snipped fresh parsley, 1 tablespoon dried basil, crumbled, and more.

Yes, Roasted Lemon-Herb Turkey Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Lemon-Herb Turkey Breast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions