Can I use bone-in turkey breast instead?

Yes, you absolutely can. Just keep in mind it may take slightly longer to cook. Use a meat thermometer to confirm it reaches the safe internal temperature of 165°F.

How do I reheat leftover lemon garlic turkey breast without drying it out?

Slice the turkey and place it in a baking dish with a splash of broth or leftover pan juices. Cover with foil and warm it in a 325°F oven until heated through—about 15–20 minutes.

Can I prepare this turkey breast ahead of time?

Definitely. You can apply the lemon garlic rub up to 24 hours in advance. Just keep the turkey covered in the fridge. Roast it fresh when you're ready to serve for the best texture and flavor.

Lemon Garlic Turkey Breast: A Juicy and Flavor-Packed Roasted Delight

Lemon Garlic Turkey Breast

Print Recipe

This Lemon Garlic Roasted Turkey Breast is a flavorful and juicy dish perfect for weeknight dinners or smaller holiday gatherings. With bright lemon, fresh garlic, and savory herbs, it offers a refreshing twist on traditional turkey recipes.

Author: Benchi
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 110 minutes
Yield: 6 servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Low Fat

Ingredients

3–4 pounds boneless turkey breast (skin-on recommended)
2 large lemons (zest, juice, and sliced)
6–8 cloves garlic, minced
2 tablespoons fresh herbs (rosemary, thyme, and sage)
3 tablespoons extra virgin olive oil
1.5 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup white wine or chicken broth (optional)

Instructions

Pat the turkey breast dry with paper towels and place it in a roasting pan.
In a small bowl, mix the zest of one lemon, juice of half a lemon, minced garlic, chopped herbs, olive oil, salt, and pepper to form a paste.
Rub the mixture all over the turkey breast, including under the skin for added flavor.
Slice the remaining lemons and scatter them around the turkey in the pan.
If using, pour the white wine or chicken broth into the bottom of the roasting pan.
Preheat oven to 375°F (190°C) and roast the turkey breast for 90 minutes or until it reaches 165°F internal temperature.
Baste with pan juices every 30 minutes if desired.
Remove from oven and let rest for 15 minutes, tented with foil.
Carve against the grain and serve with pan juices.

Notes

Brining the turkey for several hours or overnight enhances juiciness.
You can substitute dried herbs using 1 teaspoon for every tablespoon of fresh herbs.
A meat thermometer ensures perfect doneness at 165°F.
Resting the meat before carving keeps it juicy and tender.

Find it online: https://www.cookwithbenchi.com/lemon-garlic-turkey-breast/