Lemony Turkey Breast Recipes

TURKEY BREAST WITH LEMON AND CAPER SAUCE

Steps:

• Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
• Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
• Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
• Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
• Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
• Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.

GARLIC AND LEMON ROASTED TURKEY BREAST

Steps:

• In small bowl, mix garlic, lemon peel, parsley, salt and pepper. Using fingers, gently loosen skin covering turkey breast. Spread garlic-lemon mixture under the skin. Cover and refrigerate at least 1 hour but no longer than 8 hours.
• Heat oven to 325°F. On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Brush turkey with butter.
• Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads 170°F.

LEMON-GARLIC TURKEY BREAST

Steps:

• Line bottom of a greased 6-qt. slow cooker with three-fourths of the lemon slices. Place turkey over lemons, breast side up. Mix parsley, garlic, lemon zest, pepper seasoning and salt; rub over turkey. Top with remaining lemon slices. Cook, covered, on low until turkey is tender, 5-6 hours., Remove turkey from slow cooker; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for sauce; serve with turkey.

LEMON-HERBED TURKEY BREAST

Steps:

• Loosen skin from turkey with fingers, leaving skin attached along bottom edges. In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings. Spread under turkey skin. , In a small bowl, combine remaining lemon juice and oil; set aside. , Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 170°; basting every 15-20 minutes with lemon mixture. Let stand for 10 minutes. Discard skin before carving.

LEMON-HERB TURKEY BREAST

Steps:

• 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° for 2 to 2-1/2 hours or until a thermometer reads 170°, 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.,

LEMON TURKEY BREAST

Steps:

• Coat a large skillet with cooking spray;.
• heat for 30 seconds.
• Add turkey;.
• sprinkle with lemon pepper.
• and cook for 3 to 5 minutes on each side until browned and no longer pink in center.
• Combine remaining ingredients in a small bowl, mixing well.
• Add to pan and cook until heated through. Garnish with parsley.

LEMONY TURKEY BREAST

Steps:

• Remove skin from turkey. Pat turkey dry with paper towels; spray with cooking spray. Place breast side up in a 5-qt. slow cooker. Squeeze half of the lemon over turkey; sprinkle with lemon pepper and garlic salt. Place lemon halves under turkey. , Cover and cook on low until meat is tender, 5-7 hours. Remove turkey and keep warm. Discard lemon., For gravy, pour cooking liquid into a measuring cup; skim fat. In a saucepan, combine cornstarch and broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

LEMON PEPPER TURKEY BREAST (CROCK POT)

Steps:

• Sprinkle turkey with lemon pepper. Place turkey breast halves, meaty sides down in a 5 quart crock pot. Cover and cook on high for 1 hour. Reduce heat to low and clook for 5 hours. Remove turkey to platter, reserving cooking liquid in cooker. Set turkey aside and keep warm.
• Combine flour and water in a saucepan , stirring with a whisk unti blended. Gradually add reserved cooking liquid, stirring constantly. Bring to a boil over medium high heat, stirring constantly. Reduce heat and simmer for 3-5 minutes or until thick, stirring ocassionaly.
• Serve turkey with gravy.

LEMONY TURKEY BREAST

Steps:

• Remove skin from turkey. Pat turkey dry with paper towels; spray turkey with nonstick cooking spray. Place breast side up in a slow cooker. Squeeze half of the lemon over turkey; sprinkle with lemon-pepper and garlic salt. Place lemon halves under turkey. Cover and cook on low for 5-7 hours or until meat is no longer pink and a meat thermometer reads 170 degrees F. Remove turkey and keep warm. Discard lemon.
• For gravy, pour cooking liquid into a measuring cup; skim fat. In a saucepan, combine cornstarch and broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

CROCK POT LEMON TURKEY BREAST

Steps:

• Grate zest from lemons, and juice them.
• Mix zest and juice with remaining marinade ingredients.
• Place turkey in a nonmetallic dish.
• Spoon marinade over turkey, turning to coat breast.
• Cover and refrigerate several hours, or (preferably) overnight.
• To cook, place turkey and marinade in the crock pot, cover, and cook on low for 6-8 hours, or until tender.
• Serve hot.
• To use for salads or sandwiches, cool; cover and refrigerate.
• Slice or chop.

LEMON TURKEY CUTLETS

Steps:

• Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
• Dredge in flour, set aside.
• Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot.
• Add half of the cutlets, and cook 3 minutes on each side or until browned.
• Transfer cutlets to a serving platter, keep warm.
• Repeat procedure with remaining 1 teaspoon oil and cutlets.
• Sprinkle cutlets with salt, pepper and lemon juice.
• If desired, garnish with lemon slices and fresh sage sprigs.

GRILLED BASIL LEMON TURKEY BREAST

Steps:

• Prepare your grill with chimney allowing about 30 minutes.
• Cut off lemon rind, remove outside white, discard or use for different purpose. Mince lemon pulp, discard seeds.
• Combine lemon, cheese, basil, and garlic.
• With fingers, carefully loosen skin from the turkey breast; place mixture under the skin.
• Rub oil on turkey skin and sprinkle liberally with lemon pepper. Don't forget meat thermometer into thickest part of turkey breast. Wrap wing tips and drumstick ends with foil so they don't char.
• Remove chimney, then dh uses 60 briquettes and divide them up with drip foil pan in center so heat will be around drip pan. Dh says it is a big mistake not having enough briquettes. Add water to drip pan, put on your grate.
• Place turkey directly onto grate, open cavity down.
• Grill, covered, vents open. Keep an eye on it, tent turkey if getting too dark. When turkey hits 165, measure into thigh joint where it meets body; it should be 170 degrees.
• For 7 pounds, we had on for 2 hours and 5 minutes BUT it depends upon the heat and size of turkey half, so use your meat thermometer. For our second turkey half we had a 6 pounder on 1 hour and 35 minutes.
• For 4 to 5 pounds, I am GUESSING 1 hour and 15 to 30 minutes? Use your meat thermometer to cook it to your preference.
• When done to correct temperature, remove to platter, cover with foil, and let rest for 20 minutes. That's your window to getting everything else done before you sit down to feast. Enjoy!

LEMON-BASIL TURKEY BREAST

Steps:

• Cut carrots and celery into 2-in. lengths; cut onions into wedges. Place in a roasting pan; add broth and water., In a small bowl, combine the basil, lemon zest, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Secure skin to underside of breast with toothpicks. Place turkey breast over carrot mixture. Place lemon slices over skin., Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 15 minutes before slicing turkey. Serve with vegetables.

LEMONY TURKEY BREAST

Steps:

• Remove skin from turkey. Pat turkey dry with paper towels; spray turkey with nonstick cooking spray. Place breast side up in a slow cooker. Squeeze half of the lemon over turkey; sprinkle with lemon-pepper and garlic salt. Place lemon halves under turkey. Cover and cook on low for 5-7 hours or until meat is no longer pink and a meat thermometer reads 170 degrees F. Remove turkey and keep warm. Discard lemon.
• For gravy, pour cooking liquid into a measuring cup; skim fat. In a saucepan, combine cornstarch and broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.