Roasted Citrus Herb Turkey Breast
A juicy, golden-brown turkey breast infused with bright citrus and aromatic herbs—perfect for holidays, dinner parties, or a flavorful weeknight meal. This slow-roasted dish combines lemon, orange, garlic, and rosemary for a zesty, savory main course that's both elegant and easy to prepare.
Equipment
- Roasting pan with rack or cast iron skillet
- Meat thermometer
- Microplane or zester
- Basting brush
- Sharp knife
- Aluminum foil
- Mixing bowls
Ingredients
- 1 bone-in turkey breast (3 to 4 lbs), skin-on
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 4 tbsp unsalted butter, softened (or use olive oil)
- 4 garlic cloves, minced
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 1 tbsp chopped parsley
- 1 small shallot, finely minced
- 1 tsp Dijon mustard (optional)
- ½ tsp smoked paprika (optional)
- Kosher salt and black pepper, to taste
- Extra citrus slices and herb sprigs for roasting base
Instructions
- Prep the Oven & PanPreheat oven to 425°F (220°C). Line a roasting pan or oven-safe skillet with citrus slices and herb sprigs.
- Mix the Herb ButterIn a small bowl, combine softened butter, lemon zest, orange zest, garlic, herbs, shallots, mustard (if using), paprika, salt, and pepper.
- Prep the Turkey BreastPat the turkey breast dry. Gently loosen the skin with your fingers and rub half the herb butter underneath. Rub the remaining butter all over the surface.
- Arrange for RoastingPlace the turkey breast on top of the citrus/herb bed. Pour lemon and orange juice around (not on) the turkey.
- Roast at High HeatRoast at 425°F for 15 minutes to help crisp the skin.
- Reduce & Continue RoastingLower temperature to 325°F (165°C) and roast until internal temp reads 160°F in the thickest part (about 20 minutes per pound). Baste once or twice during the roast with pan juices.
- Rest Before CarvingRemove from oven, tent with foil, and let rest 15–20 minutes. It will continue to rise to 165°F.
- Carve & ServeSlice against the grain and serve with citrusy pan juices or a quick gravy.
Notes
- Boneless Option: Works well too—reduce cooking time by ~15 minutes per pound.
- Flavor Swap: Swap lemon/orange for grapefruit and tarragon for a fun twist.
- Make-Ahead: Mix herb butter 1–2 days in advance and refrigerate. Bring to room temp before using.
- Leftovers: Excellent for sandwiches, salads, or turkey hash.
- Storage: Refrigerate up to 4 days; freeze for up to 2 months.