Go Back
–+ servings

Lemon Butter Turkey Breast

A juicy, restaurant-quality lemon butter turkey breast that's perfect for weeknight dinners or special occasions. Bright citrus and rich butter create a craveable dish that's quick to prepare and endlessly versatile.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Turkey
  • 1 bone-in turkey breast 3 to 4 pounds
Herb Butter
  • 6 tablespoons unsalted butter divided
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 4 cloves garlic minced
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried
  • 1.5 teaspoons fresh rosemary finely chopped, or 0.75 teaspoon dried
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
Pan Sauce
  • 0.25 cup dry white wine optional but recommended
  • 0.5 cup chicken broth
  • 2 tablespoons olive oil

Equipment

  • Oven-safe skillet
  • Instant-read thermometer
  • Wooden spoon
  • cutting board,
  • Carving Knife

Method
 

  1. Remove the turkey breast from the refrigerator 30 minutes before cooking and pat dry with paper towels.
  2. In a small bowl, mix 3 tablespoons butter with minced garlic, thyme, rosemary, lemon zest, salt, and pepper to create herb-butter paste.
  3. Gently massage the herb-butter paste under the skin of the turkey breast, distributing evenly without tearing the skin.
  4. Preheat oven to 375°F. Heat olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat until foaming.
  5. Place turkey breast skin-side down in skillet and sear for 4 to 5 minutes until golden brown. Resist moving it to allow proper browning.
  6. Flip turkey breast skin-side up. Pour white wine around the turkey and let bubble for 1 minute, scraping up browned bits.
  7. Add chicken broth and remaining 2 tablespoons of butter in small pieces. Squeeze fresh lemon juice around the turkey.
  8. Transfer skillet to oven and roast for 25 to 30 minutes (bone-in) or 20 to 25 minutes (boneless) until internal temperature reaches 165°F.
  9. Transfer turkey to cutting board and let rest for 10 minutes. Meanwhile, simmer pan sauce over medium heat for 2 to 3 minutes to reduce slightly.
  10. Slice turkey against the grain into 0.5-inch slices. Serve on platter with reduced pan sauce poured over, garnished with lemon slices and fresh herbs.

Nutrition

Calories: 210kcalCarbohydrates: 2gProtein: 32gFat: 9gSaturated Fat: 4gCholesterol: 95mgSodium: 420mgPotassium: 320mgFiber: 0.5gSugar: 1gVitamin A: 120IUVitamin C: 12mgCalcium: 25mgIron: 1.8mg

Notes

For dairy-free version, substitute ghee or olive oil for butter. Leftovers can be stored in airtight container with sauce for up to 4 days or frozen for up to 2 months. Reheat in oven at 300°F or gently in a skillet with broth.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe