# Lemon Garlic Butter Roasted Turkey Breast

Crispy-skinned turkey breast bathed with flavorful lemon garlic butter. Drool-worthy flavor that makes for the best pan dripping gravy!

- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

1. Lightly grease a baking dish.
2. Place the turkey into the pan, skin side up.
3. Preheat your oven to 375 degrees Fahrenheit.
4. Zest the lemon into a small bowl.
5. Slice your lemon in half.
6. Squeeze by hand or use a juicer to get all of that delicious lemon juice.
7. Pour the lemon juice into a small bowl.
8. Add 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.
9. Mix to form a paste.
10. Add in 8 tablespoons or half a cup of softened butter.
11. Add 1 tablespoon of minced garlic into the bowl.
12. Add the lemon zest into the bowl.
13. Mash this all together with a fork.
14. Use your fingers to separate the skin from the meat inside of the turkey.
15. Flip the turkey and go from the other side as well.
16. Take 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.
17. Rub the remainder of the butter mixture on the outside of your turkey.
18. Transfer the turkey breast to the oven.
19. Roast it at 375 degrees Fahrenheit, uncovered for about 20 minutes per pound.

## Equipment

- baking dish
- microplane zester
- small bowl
- knife
- cutting board
- juicer
- garlic press
- fork
- oven
- baster
- aluminum 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.

## Source

- Original video: https://www.facebook.com/share/v/17gpfPSyVk/
- Recipe page: https://www.cliprecipe.com/recipe/8788ac90-eb52-4dca-ba7f-182458be2b86
- Extracted: 2025-11-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt