Name: Roasted Turkey Breast
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 bone-in turkey breast (5 to 6 pounds) -; 5 teaspoons lemon juice -; 1 tablespoon olive oil -; 1 to 2 teaspoons pepper -; 1 teaspoon dried rosemary, crushed -; 1 teaspoon dried thyme -; 1 teaspoon garlic salt -; 1 medium onion, cut into wedges -; 1 celery rib, cut into 2-inch pieces -; 1/2 cup white wine or chicken broth -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Turkey Breast

1. 1 bone-in turkey breast (5 to 6 pounds) -

2. 5 teaspoons lemon juice -

3. 1 tablespoon olive oil -

4. 1 to 2 teaspoons pepper -

5. 1 teaspoon dried rosemary, crushed -

6. 1 teaspoon dried thyme -

7. 1 teaspoon garlic salt -

8. 1 medium onion, cut into wedges -

9. 1 celery rib, cut into 2-inch pieces -

10. 1/2 cup white wine or chicken broth -

How to cook deliciously - Roasted Turkey Breast

1. Stage

Preheat the oven to 325°F. In a small bowl, whisk together the lemon juice and olive oil. In a separate bowl, stir together the pepper, rosemary, thyme and garlic salt.

2. Stage

Starting at the neck end, carefully loosen the skin from the turkey breast by sliding your fingers under the skin until you reach halfway down the breast. Then, move your fingers around the sides to loosen the skin on each side. Brush the lemon juice mixture under the skin. Rub the pepper mixture over the turkey skin. Editor’s Tip: You may want to use toothpicks to fasten the skin in place. This helpful turkey tip keeps the skin from shrinking back, which exposes (and dries out) the meat. Pull the loosened skin down towards the sides, and secure it with a toothpick, pinning the skin to the meat underneath.

3. Stage

Place the onion wedges and celery pieces in a 3-quart baking dish. Place the seasoned turkey breast on top, skin side up. Pour the wine or broth into the dish.

4. Stage

Bake the turkey, uncovered, until a thermometer reads 170°F, two to two and a half hours. How long to cook a turkey isn't always about the clock. The thickest part of the breast meat should read 170° with a thermometer. If the turkey skin browns too quickly, cover it loosely with aluminum foil. Remove the turkey from the oven. Cover it, and let it stand for 15 minutes before carving. Test Kitchen Tip: It’s OK if your turkey breast isn’t quite thawed when you pop it into the oven. Allow for a longer cooking time to accommodate the colder bird. It’s also possible to cook a frozen turkey, if need be.