Printable Recipe: My Favorite Lemon and Herb Roast Turkey Breast Recipe

My Favorite Lemon and Herb Roast Turkey Breast Recipe

Today, we're going relatively "Western traditional" for this roast turkey breast recipe. However, if you're looking for something more creative, you can try a Cajun deep fried turkey breast, or plenty of other types of roast turkey breast recipes. Play with the herbs, spices, and flavorings... the sky's the limit.

The quantities below are for a seven-pound turkey breast. If yours is bigger, you may need to up the amounts a bit, and increase the cooking time accordingly.

Ingredients:
1/2 tbsp. garlic, minced or pressed
1/2 tsp fresh lemon zest
1 tbsp. fresh minced sage
1 tsp. fresh minced thyme
1/2 tsp celery seed
2 tsp. sea salt or kosher salt (fleur de sel is also nice)
1 tsp. freshly ground black pepper
2 tbsp. softened butter
2 tbsp. olive oil
Celery salt, pepper, onion powder, garlic powder, to taste
1 C. white wine
1 C. chicken stock

Instructions: 1. Preheat a conventional oven to 325 degrees or a convection oven to 300 degrees.

2. Combine the garlic, lemon zest, sage, thyme, celery seed, salt, pepper and butter, stirring until they're well integrated. Gently loosen the skin of the turkey and stuff the butter mixture evenly underneath.

3. Next coat the exterior of the turkey breast with olive oil (inside and out). Lightly sprinkle the entire surface with celery salt, pepper, onion, garlic or other personally enjoyed herbs that you like with poultry.

4. Put the turkey breast into the roasting pan (place it on a rack to keep it from getting soggy) and pour the wine and broth into the bottom. Cook for about two hours, during which time you can baste it regularly with the wine/broth mixture at the bottom of the pan.

5. If you notice the skin getting too brown, just tent it with aluminum foil. Keep the aluminum foil loose so that you don't steam the bird and loose that crispness.

6. The turkey is done when it registers 165-170 on a meat thermometer.

7. When cooked through, you want to take it out and let it rest at room temperature for about 15 minutes. Slicing it before then will rob you of some great juices. Make sure to keep the drippings in the pan for your gravy.