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Lemon-Herb Turkey Breast
Lemon-Herb Turkey Breast

Lemon-Herb Turkey Breast

3 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup lemon juice
1/2 cup extra virgin olive oil
1/4 cup soy sauce
1/2 cup packed fresh parsley sprigs
4 green onions, chopped
2 garlic cloves, peeled
1/2 teaspoon Dijon mustard
1/2 teaspoon each dried oregano and sage leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 bone-in turkey breast (6 to 7 pounds)
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Let's Make It
In a blender, combine the lemon juice, oil, soy sauce, parsley, onions, garlic, mustard and seasonings; cover and process until smooth. Pour 1 cup marinade into a 2-gal. resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade for basting.
Line the bottom of a large shallow roasting pan with foil. Drain and discard marinade; place turkey on a rack in prepared pan.
Bake, uncovered, at 325°F for 2 to 2-1/2 hours or until a meat thermometer reads 170°F, basting every 30 minutes with reserved marinade. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.
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