Tarragon-Lemon Turkey Breast Recipe

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

Tarragon-Lemon Turkey Breast Recipe

Be the first to add a review
Publisher Photo
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

In a small dish, combine the first four ingredients. With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half of the tarragon mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with wooden toothpicks. Spread remaining tarragon mixture over turkey skin.
Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°. Let stand for 10-15 minutes. Remove and discard skin and toothpicks before carving. Yield: 11 servings.
Originally published as Tarragon-Lemon Turkey Breast in Light & Tasty December/January 2006, p11

Nutritional Facts

4 ounces cooked turkey: 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. In a small dish, combine the first four ingredients. With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half of the tarragon mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with wooden toothpicks. Spread remaining tarragon mixture over turkey skin.
  2. Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°. Let stand for 10-15 minutes. Remove and discard skin and toothpicks before carving. Yield: 11 servings.
Originally published as Tarragon-Lemon Turkey Breast in Light & Tasty December/January 2006, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTarragon-Lemon Turkey Breast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review