Lemon Garlic Butter Turkey Breast — cooking, recipes, bon apetit

For anyone who loves cooking, recipes, bon apetit, this lemon garlic butter roasted turkey breast checks every box. It delivers crispy skin, juicy meat, and a buttery lemon garlic punch that makes it crave worthy. Perfect for a smaller holiday meal, a special Sunday dinner, or when a full bird feels like too much work.

Key takeaways

• Works with bone in or boneless turkey breast from 3 to 8 pounds.
• Roast at 375 degrees Fahrenheit for about 20 minutes per pound; pull at 160 degrees and rest to reach 165 due to carryover cooking.
• Softened butter mixed with lemon, garlic, and spices goes under the skin and on top for maximum flavor and crispiness.
• Basting is optional but can return pan juices to the top for extra flavor. Pan juices also make an excellent gravy.

Why this recipe works

The combination of lemon zest and juice, garlic, and a butter based rub delivers bright citrus, savory depth, and luxurious mouthfeel. Separating the skin from the meat and tucking seasoned butter underneath achieves two things. First, the skin crisps beautifully as the fat renders. Second, the meat is flavored directly rather than only seasoning the exterior.

Ingredients

• 1 turkey breast (3 to 8 pounds), bone in or boneless
• 1 medium lemon, zested and juiced
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon minced garlic
• 1/2 cup salted butter, softened (8 tablespoons)
• Optional garnish: lemon slices and 1 tablespoon chopped fresh parsley

Step by step

1. Preheat and prep the pan. Preheat the oven to 375 degrees Fahrenheit. Use a roasting pan with a rack or a greased 9 by 13 inch baking dish. Place the turkey skin side up.
2. Make the lemon garlic butter. Zest the lemon and set the zest aside. Juice the lemon into a small bowl. Add the olive oil, paprika, salt, garlic powder, onion powder, black pepper, and crushed red pepper flakes. Stir to form a paste. Add the softened butter, minced garlic, and lemon zest. Mash with a fork until well combined. It is important the butter is at room temperature so it mixes smoothly.
3. Loosen the skin and stuff the butter. Use fingers to carefully separate the skin from the meat on both sides. This is a hands on step. Use about half the butter mixture beneath the skin, spreading it gently across the meat. Rub the remaining mixture on the outside of the turkey.
4. Roast. Place the turkey in the oven uncovered. Roast at 375 degrees Fahrenheit for about 20 minutes per pound. Use an instant read thermometer and pull the turkey when the thickest part reads 160 degrees Fahrenheit.
5. Rest and finish. Tent the turkey loosely with foil and let it rest for about 15 minutes. Carryover cooking will raise the internal temperature to 165 degrees Fahrenheit which is the safe target. While resting, optionally baste once with pan juices for a glossy finish.
6. Serve. Slice and serve with the pan juices or make a quick gravy from those drippings. Garnish with lemon slices and chopped parsley if desired.

Pro tips and troubleshooting

• Bone in or boneless. The method works for both. Bone in may take a bit longer depending on size.
• Soft butter is key. If the butter is not softened the rub will be lumpy and hard to spread beneath the skin.
• Use an instant read thermometer. This removes guesswork. Pull at 160 degrees and allow rest to hit 165 from carryover cooking.
• Basting. Basting is optional. If used, do it every 30 minutes to return pan flavors to the top and help the skin stay moist.
• Cover if needed. If the skin starts to brown too quickly, loosely tent with foil to prevent burning.
• Leftover juices. The pan juices are flavorful on their own or as the base for a quick gravy.

Serving suggestions

• Serve with roasted vegetables and mashed potatoes to soak up the buttery lemon garlic juices.
• A simple green salad or roasted Brussels sprouts adds color and brightness.
• Use leftovers for sandwiches, salads, or quick reheated dinners throughout the week.

Final notes

This lemon garlic butter turkey breast is a joyful, straightforward way to enjoy restaurant quality results at home. It fits perfectly into the world of cooking, recipes, bon apetit and is forgiving enough for cooks of all levels. The bright lemon, savory garlic, and rich butter create a turkey that will disappear fast from the table.

This article was created from the video Lemon Garlic Butter Turkey Breast with the help of AI.

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