Lemon Garlic Butter Roasted Turkey Breast
Serves 1
Directions
- 1Lightly grease a baking dish.
- 2Place the turkey into the pan, skin side up.
- 3Preheat your oven to 375 degrees Fahrenheit.
- 4Zest the lemon into a small bowl.
- 5Slice your lemon in half.
- 6Squeeze by hand or use a juicer to get all of that delicious lemon juice.
- 7Pour the lemon juice into a small bowl.
- 8Add 2 tablespoons of olive oil, 2 teaspoons of paprika, 1 1/2 teaspoons of salt, 1 teaspoon each of garlic powder and onion powder, 1 teaspoon of black pepper, and 1/2 a teaspoon of crushed red pepper flakes into the bowl with the lemon juice.
- 9Mix to form a paste.
- 10Add in 8 tablespoons or half a cup of softened butter.
- 11Add 1 tablespoon of minced garlic into the bowl.
- 12Add the lemon zest into the bowl.
- 13Mash this all together with a fork.
- 14Use your fingers to separate the skin from the meat inside of the turkey.
- 15Flip the turkey and go from the other side as well.
- 16Take a little fork full and stuff that buttery seasoned goodness into the meat itself. You're going to use about half of the butter mixture beneath the skin.
- 17Rub the remainder of the butter mixture on the outside of your turkey.
- 18Transfer the turkey breast to the oven.
- 19Roast it at 375 degrees Fahrenheit, uncovered for about 20 minutes per pound.
Ingredients
- turkey
- 1 lemon
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1.5 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes
- 8 tablespoons softened butter
- 1 tablespoon minced garlic
Equipment
baking dishmicroplane zestersmall bowlknifecutting boardjuicergarlic pressforkovenbasteraluminum foil
Tips
- Basting is optional, but if you want, you can get in there every 30 minutes or so, grab some of that liquid, and pour it back over the top of your turkey breast.
- If at any point you feel like things are starting to burn on top, you can always cover it loosely with aluminum foil.
- These juices also make for an incredible gravy, so you can whip that up using the guide on my website, or just serve the turkey with the juices from the pan for drizzling over.
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