We’re Cooking: Roasted Turkey with Rosemary and Lemon

We opted not to do a big bird this year for Thanksgiving, as it was just the two of us, and cooked just a small turkey breast instead.  Simply roasted with lots of fresh rosemary, thyme, garlic, white wine and a ton of fresh lemon slices making this as delicious as it was healthy for our little feast….and ready in an hour.

Thanksgiving for 2


Roasted Turkey Breast with Rosemary and Lemon
1 16oz fresh skinless, boneless turkey breast
1 tablespoon olive oil
2 lemons, zested and quartered
3 cloves garlic, minced
5 sprigs fresh rosemary
10 sprigs fresh thyme
1/2 cup white wine
1/2 cup chicken stock
Salt and freshly ground pepper

Preheat oven to 350 degrees.  Criss-cross two large pieces of aluminum foil in a baking dish.  Lay a few sprigs of rosemary and thyme on the bottom of the foil and a few slices of lemon. Lay the turkey breast in the middle of the foil on top of the herbs and lemon.

Rub the turkey with the oil then season generously with salt and pepper, sprinkle the zest and garlic on the breast on all sides.  Squeeze a few slices of lemon on the breast and lay them on the breast with the rest of the herbs on top of the turkey.  Pour the wine and the stock around the turkey to keep it moist.  Wrap the foil tightly around the turkey to keep all the juices in.

Place in the oven and bake for 1 hour until the turkey reads 160 degrees (you want it to be cooked through.)  Remove from the oven and let rest for about 20 minutes.  Serve with a few of the roasted lemon slices around the breast.

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