Lemony Turkey Breast Recipe

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Lemony Turkey Breast Recipe
Lemony Turkey Breast Recipe photo by Taste of Home
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Lemony Turkey Breast Recipe

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Lemon and a hint of garlic add a lovely touch to these moist slices of slow-cooked turkey breast. I usually serve the gravy over a combination of white and brown rice, along with broccoli for a healthy meal. —Lynn Laux of Ballwin, Missouri
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 hours

Ingredients

  • 1 bone-in turkey breast (5 to 6 pounds)
  • Cooking spray
  • 1 medium lemon, halved
  • 1 teaspoon salt-free lemon-pepper seasoning
  • 1 teaspoon garlic salt
  • 4 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken broth

Directions

Remove skin from turkey. Pat turkey dry with paper towels; spray with cooking spray. Place breast side up in a 5-qt. slow cooker. Squeeze half of the lemon over turkey; sprinkle with lemon pepper and garlic salt. Place lemon halves under turkey.
Cover and cook on low until meat is tender, 5-7 hours. Remove turkey and keep warm. Discard lemon.
For gravy, pour cooking liquid into a measuring cup; skim fat. In a saucepan, combine cornstarch and broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings.
Originally published as Lemony Turkey Breast in Light & Tasty August/September 2003, p27

Nutritional Facts

4 ounce-weight: 154 calories, 1g fat (0 saturated fat), 92mg cholesterol, 149mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 4 lean meat.

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  • 1 bone-in turkey breast (5 to 6 pounds)
  • Cooking spray
  • 1 medium lemon, halved
  • 1 teaspoon salt-free lemon-pepper seasoning
  • 1 teaspoon garlic salt
  • 4 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  1. Remove skin from turkey. Pat turkey dry with paper towels; spray with cooking spray. Place breast side up in a 5-qt. slow cooker. Squeeze half of the lemon over turkey; sprinkle with lemon pepper and garlic salt. Place lemon halves under turkey.
  2. Cover and cook on low until meat is tender, 5-7 hours. Remove turkey and keep warm. Discard lemon.
  3. For gravy, pour cooking liquid into a measuring cup; skim fat. In a saucepan, combine cornstarch and broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings.
Originally published as Lemony Turkey Breast in Light & Tasty August/September 2003, p27

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