Tarragon-Lemon Turkey Breast Recipe

Tarragon-Lemon Turkey Breast Recipe
Tarragon-Lemon Turkey Breast Recipe photo by Taste of Home
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Tarragon-Lemon Turkey Breast Recipe

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If you enjoy the flavors of tarragon and lemon-pepper, consider this wet rub from our Test Kitchen. It's perfect for turkey or even chicken.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-3/4 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-3/4 hours + standing

Ingredients

  • 1/4 cup minced fresh tarragon
  • 2 tablespoons olive oil
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon seasoned salt
  • 1 bone-in turkey breast (4 pounds)

Directions

Preheat oven to 325°. Mix first four ingredients. With fingers, carefully loosen skin from turkey breast; rub half of 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. Discard toothpicks before carving. Yield: 12 servings.
Originally published as Tarragon-Lemon Turkey Breast in Light & Tasty December/January 2006, p11

Nutritional Facts

4 ounces cooked turkey (skin removed): 147 calories, 3g fat (1g saturated fat), 78mg cholesterol, 139mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

  • 1/4 cup minced fresh tarragon
  • 2 tablespoons olive oil
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon seasoned salt
  • 1 bone-in turkey breast (4 pounds)
  1. Preheat oven to 325°. Mix first four ingredients. With fingers, carefully loosen skin from turkey breast; rub half of the herb mixture under the skin. Secure skin to underside of breast with toothpicks. Rub outside of turkey with remaining mixture.
  2. 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. Discard toothpicks before carving. Yield: 12 servings.
Originally published as Tarragon-Lemon Turkey Breast in Light & Tasty December/January 2006, p11

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