Sometimes, you need a smaller amount of turkey for a smaller Thanksgiving gathering. Sometimes, you want to make sure you have extra breast meat for the white meat turkey lovers at the table. And sometimes, you just want turkey for dinner, and it doesn’t make sense to roast a whole turkey for an average-sized family. This juicy, flavorful, simply roasted boneless turkey breast recipe is the answer. And it takes about the same amount of time as roasting a chicken!

Make sure to avoid turkey breasts injected with saline solution, which will taste too salty. Try to buy fresh turkey breast, not frozen, which is more likely to be injected with saline. You can also ask a butcher to bone a turkey breast for you. In that case, you may have to buy the two halves, but you also might be able to get just one boneless half, which is what is called for here.

Serve this with Cornbread and Mushroom Stuffing, Sautéed Kale and Brussels Sprouts with Bacon, or Mashed Sweet Potatoes with Roasted Garlic.

An easy rub gives this moist and tender turkey breast great flavor. Great Thanksgiving option for a smaller group.

Ingredients

• Boneless turkey breast – For those white meat lovers.
• Lemon juice and zest
• Shallot – You can also use half a small onion instead.
• Garlic – Adds a great flavor.
• Extra-virgin olive oil – You can use softened or melted butter instead of olive oil if you prefer.
• Salt and freshly ground black pepper – To taste.
• Dried thyme – For an herby earthiness. You can use rosemary instead if you prefer.

How to Make Lemon-Garlic Roasted Turkey Breast

1. Prepare the marinade: In a small food processor, blend the lemon juice, zest, shallot, garlic, olive oil, salt, pepper, and thyme until it becomes a paste.
2. Prepare the turkey: Pat dry the turkey breast and then use your hand to rub the paste over and under the skin, covering the breast completely.
3. Cook and serve the turkey: Place the turkey breast in the roasting pan, pour the chicken stock into the bottom of the pan, and roast for about 30 minutes at 450 degrees, then reduce the heat to 325 and continue cooking for about 30 to 45 minutes until the internal temperature is 160 degrees. Slice and serve.

Making a Moist Turkey Breast

To ensure a moist and flavorful turkey breast, there are a few things you can do.

Ideally, two days before cooking the turkey, you should brine your turkey breast. Then, remove the turkey from the brine and pat dry. Make the rub/marinade mixture and slather it on the turkey (rubbing it under and over the skin) the night before cooking. Toss it into a big zipper-top bag and refrigerate it. This will definitely give the meat more juiciness and more of the lemony-herb flavor.

Tips

• If the skin seems to be browning too quickly, you can tent the breast with aluminum foil.
• Garnish the serving platter with fresh herbs for a pretty presentation. Thyme and rosemary are nice.
• Use the pan drippings to finish your make-ahead turkey gravy if you want to go the whole nine yards. Adding the chicken broth or stock to the bottom of the pan helps prevent the pan drippings from burning.

Cooking Time for Boneless Turkey Breast

This recipe works with pretty much any size boneless turkey breast; though, of course, the baking time will be longer the larger your turkey breast is. The initial half an hour is at 450 degrees to brown up the skin nicely, then the temperature is lowered to 325 so the meat stays juicy and doesn’t dry out. Most boneless turkey breasts are around 3 pounds. Most importantly, check for doneness with an instant-read thermometer — you want the internal temp to be 160 degrees when you take it out.

Let the turkey breast sit for at least 20 minutes before slicing. The temperature will continue to rise a bit after it is removed from the oven, so the meat will continue to cook, and the temperature will continue to rise for about 10 to 20 minutes. Letting it sit allows the meat to come to the safe temperature of 165 degrees and lock in the juices, so when you slice it, it stays moist and tender and doesn’t dry out.

Storage and Leftovers

The turkey will stay good for up to 4-5 days in the fridge.

There are so many things to do with your leftover turkey. And, of course, everyone loves a good turkey sandwich. You can also freeze leftover turkey for up to 6 months.

What to Serve with Lemon-Garlic Roasted Turkey Breast

Warm Brussels Sprouts with Bacon and Mustard Vinaigrette

Roasted Winter Vegetables with Sriracha Honey Glaze

Bread Stuffing with Turkey Sausage

More Thanksgiving Recipes

• Spoonbread Corn Pudding
• Pan-Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs
• Romaine, Pear, and Goat Cheese Salad
• Shredded Sautéed Brussels Sprouts
• Cajun Roasted Turkey
• Instant Pot Turkey Breast

More Lemon-Garlic Recipes

There’s something special about the combination of lemon and garlic, so don’t stop at turkey breast! Try these recipes, too.

• Lemon-Garlic Chicken Thighs
• Baked Lemon-Garlic Tilapia
• Lemon-Garlic Semi-Boneless Leg of Lamb
• Lemon-Garlic Air Fryer Chicken Breasts