Turkey: Roasted Lemon-Herb Turkey Breast
Source of Recipe
adapted from the Low-Salt Cookbook
List of Ingredients
5 pounds turkey breast with skin
2 medium lemons
1/2 cup snipped fresh parsley
2 tablespoons lemon herb seasoning
1 tablespoon extra virgin olive oil (or broth?)
1 tablespoon dijon mustard
paprika Recipe
Preheat oven to 325 degrees. Spray a roasting pan and baking rack with cooking spray. Rinse turkey and pat dry with paper towels. Cut lemons in half and squeeze about 1/4 cup juice into a small mixing bowl. Set lemon halves aside.
Using a tablespoon or your fingers, carefully separate skin from meat of turkey. Spread lemon juice mixture between skin and meat over as much area as possible, beign careful not to tear skin. Gently pull skin over top and sides. Put turkey breast on rack in pan. Put reserved lemon halves in pan, directly under turkey cavity. Sprinkle turkey with paprika.
Roast turkey, uncovered, for 1 hour and 30 minutes, up to 1 hour and 45 minutes, until no longer pink in center, or until a meat thermometer registers 170 degrees. Let stand 10-15 minutes for easier slicing. Remove and discard skin before serving turkey.
Note; you can replace lemon herb seasoning with 1 tbl. dried basil (crumbled), 2 tsp dried oregano (crumbled), 1/4 tsp garlic powder and 1/2 tsp coarse ground black pepper.
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