Best 12 Lemon Turkey Breast Recipes

LEMON-GARLIC TURKEY BREAST

Steps:

• Line bottom of a greased 6-qt. slow cooker with three-fourths of the lemon slices. Place turkey over lemons, breast side up. Mix parsley, garlic, lemon zest, pepper seasoning and salt; rub over turkey. Top with remaining lemon slices. Cook, covered, on low until turkey is tender, 5-6 hours., Remove turkey from slow cooker; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for sauce; serve with turkey.

LEMON-HERB TURKEY BREAST

Steps:

• In a blender, combine the lemon juice, oil, soy sauce, parsley, onions, garlic, mustard and seasonings; cover and process until smooth. Pour 1 cup marinade into a 2-gal. resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade for basting. , Line the bottom of a large shallow roasting pan with foil. Drain and discard marinade; place turkey on a rack in prepared pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.,

TURKEY BREAST WITH LEMON AND CAPER SAUCE

Steps:

• Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
• Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
• Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
• Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
• Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
• Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.

GRILLED TURKEY BREAST WITH LEMON AND BASIL

Steps:

• If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. Loosen skin on turkey in 4 or 5 places. Carefully place lemon slices and basil leaves under skin. Rub turkey skin with oil; sprinkle with lemon-pepper seasoning. Insert barbecue meat thermometer so tip is in thickest part of turkey.
• Cover and grill turkey, skin side down, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat 20 minutes; turn. Cover and grill 35 to 45 minutes longer or until thermometer reads 170°F and juice of turkey is clear when center is cut.
• Remove turkey from grill; cover with foil tent and let stand 10 minutes. Slice turkey.

GARLIC AND LEMON ROASTED TURKEY BREAST

Steps:

• In small bowl, mix garlic, lemon peel, parsley, salt and pepper. Using fingers, gently loosen skin covering turkey breast. Spread garlic-lemon mixture under the skin. Cover and refrigerate at least 1 hour but no longer than 8 hours.
• Heat oven to 325°F. On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Brush turkey with butter.
• Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads 170°F.

LEMON-BASIL TURKEY BREAST

Steps:

• Cut carrots and celery into 2-in. lengths; cut onions into wedges. Place in a roasting pan; add broth and water., In a small bowl, combine the basil, lemon zest, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Secure skin to underside of breast with toothpicks. Place turkey breast over carrot mixture. Place lemon slices over skin., Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 15 minutes before slicing turkey. Serve with vegetables.

GRILLED BASIL LEMON TURKEY BREAST

Steps:

• Prepare your grill with chimney allowing about 30 minutes.
• Cut off lemon rind, remove outside white, discard or use for different purpose. Mince lemon pulp, discard seeds.
• Combine lemon, cheese, basil, and garlic.
• With fingers, carefully loosen skin from the turkey breast; place mixture under the skin.
• Rub oil on turkey skin and sprinkle liberally with lemon pepper. Don't forget meat thermometer into thickest part of turkey breast. Wrap wing tips and drumstick ends with foil so they don't char.
• Remove chimney, then dh uses 60 briquettes and divide them up with drip foil pan in center so heat will be around drip pan. Dh says it is a big mistake not having enough briquettes. Add water to drip pan, put on your grate.
• Place turkey directly onto grate, open cavity down.
• Grill, covered, vents open. Keep an eye on it, tent turkey if getting too dark. When turkey hits 165, measure into thigh joint where it meets body; it should be 170 degrees.
• For 7 pounds, we had on for 2 hours and 5 minutes BUT it depends upon the heat and size of turkey half, so use your meat thermometer. For our second turkey half we had a 6 pounder on 1 hour and 35 minutes.
• For 4 to 5 pounds, I am GUESSING 1 hour and 15 to 30 minutes? Use your meat thermometer to cook it to your preference.
• When done to correct temperature, remove to platter, cover with foil, and let rest for 20 minutes. That's your window to getting everything else done before you sit down to feast. Enjoy!

CROCK POT LEMON TURKEY BREAST

Steps:

• Grate zest from lemons, and juice them.
• Mix zest and juice with remaining marinade ingredients.
• Place turkey in a nonmetallic dish.
• Spoon marinade over turkey, turning to coat breast.
• Cover and refrigerate several hours, or (preferably) overnight.
• To cook, place turkey and marinade in the crock pot, cover, and cook on low for 6-8 hours, or until tender.
• Serve hot.
• To use for salads or sandwiches, cool; cover and refrigerate.
• Slice or chop.

LEMON PEPPER TURKEY BREAST (CROCK POT)

Steps:

• Sprinkle turkey with lemon pepper. Place turkey breast halves, meaty sides down in a 5 quart crock pot. Cover and cook on high for 1 hour. Reduce heat to low and clook for 5 hours. Remove turkey to platter, reserving cooking liquid in cooker. Set turkey aside and keep warm.
• Combine flour and water in a saucepan , stirring with a whisk unti blended. Gradually add reserved cooking liquid, stirring constantly. Bring to a boil over medium high heat, stirring constantly. Reduce heat and simmer for 3-5 minutes or until thick, stirring ocassionaly.
• Serve turkey with gravy.

TARRAGON-LEMON TURKEY BREAST

Steps:

• Preheat oven to 325°. Mix first 4 ingredients. With fingers, carefully loosen skin from turkey breast; rub half the herb mixture under the skin. Secure skin to underside of breast with toothpicks. Rub outside of turkey with remaining mixture., Place turkey on a rack in a roasting pan. Roast until a thermometer reads 170°, 1-3/4 to 2 hours. Remove from oven; tent with foil. Let stand 15 minutes. Remove and discard turkey skin and toothpicks before carving.

LEMON TURKEY BREAST

Steps:

• Coat a large skillet with cooking spray;.
• heat for 30 seconds.
• Add turkey;.
• sprinkle with lemon pepper.
• and cook for 3 to 5 minutes on each side until browned and no longer pink in center.
• Combine remaining ingredients in a small bowl, mixing well.
• Add to pan and cook until heated through. Garnish with parsley.

GRILLED TURKEY BREAST WITH LEMON AND BASIL

Steps:

• If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. Loosen skin on turkey in 4 or 5 places. Carefully place lemon slices and basil leaves under skin. Rub turkey skin with oil; sprinkle with lemon-pepper seasoning. Insert barbecue meat thermometer so tip is in thickest part of turkey.
• Cover and grill turkey, skin side down, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat 20 minutes; turn. Cover and grill 35 to 45 minutes longer or until thermometer reads 170°F and juice of turkey is clear when center is cut.
• Remove turkey from grill; cover with foil tent and let stand 10 minutes. Slice turkey.