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Lemon-Roasted Turkey Breast

Recipe: Lemon-Roasted Turkey Breast


    (Also see "Lemon-Roasted Turkey Breast with Ratatouille" for an easy way to make a meal in one pan.)

    The seasoning on the top of this turkey breast comes from a great guy in Door County named Curt. He makes his own seasoning and sells it in a store and on-line. His website is Curt doesn't know me. I've just been a customer and love his products. The first time I had Curt's spice mix it was sprinkled on a bowl of tomato soup in a little restaurant in Door County. Talk about making tomato soup go to a whole new level! Zing! It's really good. If you don't want to use Curt's, no problem. You can use any spice rub--Cajun, French, you name it. All will work well with the lemon.

    You can also grill the turkey, in case you don't want your oven on for two hours. Follow the directions for grilling turkey breast in your favorite cookbook.

    Dieters: I'm including an optional, easy lemon sauce for those who want to jazz it up even more. It's got butter in it, so it might not fit some diets, but you can use olive oil spread or, like me, you can just eat a tablespoon or two of the sauce and no one will lecture you about getting too much fat in your diet.

Serves 4+ depending on portion sizes


    1 4-lb (approximately) BONE-IN turkey breast
    Butter spray
    Curt's Seasoning
    5 to 6 thin lemon slices (peel on)

    Optional Lemon Sauce

    4 Tbl butter, melted
    3 tsp grated lemon rind
    2 tsp lemon juice


    Gently loosen the skin over the breast so you can insert the lemon slices. There's usually a hole somewhere where you can get your fingers in and then just coax them up so you loosen the skin on the whole breast. Slide in the lemon slices so they sit next to each other covering the breast. They will lie under the skin, and the skin will hold them in place. Approximately 3 slices per side will do it.

    Stand the breast bone-side down in a large roasting pan. You want it to balance on the breastbone. I use a large, deep lasagna pan so I have plenty of room around the breast for the side dish. If you need to, you can do the side dish in another pan.

    Spray the turkey breast with the butter spray. Sprinkle on the Curt's spice blend. I cover the breast pretty generously. This is not a hot spice, just a real flavorful blend.

    Optional Lemon Sauce

    Mix the butter, lemon rind and lemon juice in a pan or a heatproof measuring cup and keep warm until you want to drizzle it over the turkey slices.

Serving Suggestions:

    Carve the turkey, drizzle the turkey with lemon sauce and you?re ready to serve.


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