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Lemon-Herb Turkey Breast

 Lemon-Herb Turkey Breast
The first time I tried this recipe, and told my kids I’d prepared the turkey differently, they threw a fit…until they tasted it. Now they make it in their own homes. The marinade makes the turkey moist and flavorful. Using a turkey breast is a nice change from preparing a whole turkey.
12-14 ServingsPrep: 10 min. + marinating Bake: 2 hours + standing


  • 1 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup soy sauce
  • 1/2 cup packed fresh parsley sprigs
  • 4 green onions, chopped
  • 2 garlic cloves, peeled
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon each dried oregano and sage leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bone-in turkey breast (6 to 7 pounds)


  • 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 meat
  • 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.
  • Yield: 12-14 servings.

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Lemon-Herb Turkey Breast (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer