Lemon Herbed Turkey Breast Recipes

Steps:

• Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
• In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
• Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Steps:

• Preheat oven to 350°F.
• Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
• In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings.
• Spread under turkey skin.
• Combine remaining lemon juice and oil; Set aside.
• Place turkey on a rack in a shallow roasting pan.
• Bake, uncovered for 2-1/2 to 3 hours or until meat thermometer reads 170°F.
• Basting every 15 to 20 minutes with lemon mixture.
• Let stand for 10 minutes.
• Discard skin before carving.

Steps:

• Preheat oven to 325°F
• In a small bowl combine, green onion, lemon peel, sage, 1/4 t lemon pepper, the marjoram, and garlic. Set saide.
• Rinse turkey breast and pat dry. Gently loosen skin from turkey but od not remove. Spread seasoning mixture evenly under the skin and replace skin neatly over meat. Sprinkle remaining seasonings over the top of the skin.
• Place turkey breast on rack in a roasting pan and add 1/2 inch of water to the bottom of the pan.
• Roast 2 hours and 30 minutes or until thermometer registers 170°F Remove from oven, cover losely with foil and allow to rest 5-10 minutes before slicing.

Steps:

• In a blender, combine the lemon juice, oil, soy sauce, parsley, onions, garlic, mustard and seasonings; cover and process until smooth. Pour 1 cup marinade into a 2-gal. resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade for basting. , Line the bottom of a large shallow roasting pan with foil. Drain and discard marinade; place turkey on a rack in prepared pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.,