Keto Garlic Lemon Herb Roasted Turkey Breast
A perfectly seasoned bone-in turkey breast infused with aromatic garlic, bright lemon zest, and fresh parsley tucked under the skin for maximum flavor penetration. The herb mixture creates a fragrant seasoning paste that keeps the meat incredibly moist while developing a golden, crispy exterior. Ideal for holiday gatherings, Sunday dinners, or any occasion when you want an impressive centerpiece without the commitment of a whole turkey. The make-ahead marinating step allows the flavors to penetrate deeply, while the straightforward roasting method ensures tender, juicy results every time.
Ingredients
- 3 cloves garlic, finely chopped
- 1 tablespoon lemon peel, gratedlime peel1:1citrus-variation
different citrus profile
- ¼ cup fresh parsley, chopped
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 5 lb bone-in whole turkey breast
- 2 tablespoons butter or margarine, melted
Instructions
- 1
Mix garlic, lemon peel, parsley, salt and pepper in small bowl
- 2
Gently loosen skin covering turkey breast using fingers
- 3
Spread garlic-lemon mixture under the skin
- 4
Cover and refrigerate at least 1 hour but no longer than 8 hours
- 5
Heat oven to temperature specified
- 6
Place turkey breast on rack in shallow roasting pan
- 7
Insert ovenproof meat thermometer so tip is in thickest part of breast without touching bone
- 8
Brush turkey with melted butter
- 9
Roast uncovered until thermometer reads target temperature
Tips
Pat turkey completely dry before applying herb mixture to ensure crispy skin development during roasting.
Let turkey rest 15 minutes after roasting to allow juices to redistribute for easier carving and moister meat.
Save pan drippings to make a simple gravy by whisking with flour and turkey or chicken stock.
Good to Know
Refrigerate cooked turkey up to 4 days wrapped tightly
Marinate turkey up to 8 hours before roasting
Serve immediately while hot with pan drippings or gravy
Common Mistakes
Use meat thermometer to avoid overcooking and dry meat
Don't skip resting period to prevent juices from running out when carved
Substitutions
Dairy-Free Swaps
General Alternatives
different citrus profile
FAQ
Can I use a boneless turkey breast instead?
Yes, but reduce cooking time to about 20 minutes per pound and check temperature frequently as boneless cuts cook faster.
What if I don't have a meat thermometer?
Roast approximately 20 minutes per pound, but a thermometer is highly recommended for food safety and best results.
How long will leftovers keep?
Properly stored cooked turkey will keep in the refrigerator for 3-4 days or can be frozen for up to 3 months.