Turkey Breast Diane With Lemon Recipes

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TURKEY BREAST WITH LEMON AND CAPER SAUCE



Turkey Breast with Lemon and Caper Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h30m

Yield about 8 servings

Number Of Ingredients 13

Two 2- to 2 1/2-pound boneless, skin-on turkey breasts, rinsed
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 sprigs fresh thyme, plus more for garnish, optional
2 sprigs fresh rosemary, plus more for garnish, optional
10 tablespoons unsalted butter
1/2 cup white wine
2 cups turkey stock
1 tablespoon small capers in brine, rinsed
1 tablespoon fresh parsley, minced, plus sprigs for garnish, optional
Zest of 1 lemon
1 shallot, minced

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



Garlic and Lemon Roasted Turkey Breast image

Tangy citrus tones down the strong garlic flavor in a rub, resulting in mouthwatering slices of turkey.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 8

Number Of Ingredients 7

3 cloves garlic, finely chopped
1 tablespoon grated lemon peel
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
5- to 6-lb bone-in whole turkey breast
2 tablespoons butter or margarine, melted

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.

Nutrition Facts : Calories 370, Carbohydrate 0 g, Cholesterol 155 mg, Fat 2 1/2, Fiber 0 g, Protein 54 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 0 g, TransFat 0 g

LEMONY TURKEY BREAST



Lemony Turkey Breast image

Lemon and a hint of garlic add a lovely touch to these moist slices of slow-cooked turkey breast. I usually serve the gravy over a combination of white and brown rice, along with broccoli for a healthy meal. -Lynn Laux of Ballwin, Missouri

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 14 servings.

Number Of Ingredients 7

1 bone-in turkey breast (5 to 6 pounds)
Cooking spray
1 medium lemon, halved
1 teaspoon salt-free lemon-pepper seasoning
1 teaspoon garlic salt
4 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth

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.

Nutrition Facts : Calories 154 calories, Fat 1g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 149mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

LEMON-HERBED TURKEY BREAST



Lemon-Herbed Turkey Breast image

"This is a family favorite that's also popular with company," notes Alicia Glovor of Sterling, Alaska. "The herbs tucked under the skin give the turkey a wonderful aroma as it's roasting, and the lemon juice adds a subtle hint of citrus."

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 16 servings.

Number Of Ingredients 9

1 bone-in turkey breast (8-1/2 pounds)
3 tablespoons lemon juice, divided
2 tablespoons olive oil, divided
2 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon grated lemon zest
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon rubbed sage

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.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 79mg cholesterol, Sodium 246mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

TURKEY BREAST DIANE WITH LEMON



Turkey Breast Diane With Lemon image

Make and share this Turkey Breast Diane With Lemon recipe from Food.com.

Provided by kathanover

Categories     Turkey Breasts

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb turkey breast cutlets
2 teaspoons lemon pepper
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon parsley
cooking spray
lemon (to garnish)

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 the center.
  • Combine remaining ingredients in a small bowl mixing well. Add to pan and cook until blended through. Garnish with lemon.

Nutrition Facts : Calories 131.7, Fat 0.8, SaturatedFat 0.2, Cholesterol 70.4, Sodium 111.5, Carbohydrate 1.6, Fiber 0.1, Sugar 0.7, Protein 28

LEMON TURKEY BREAST



Lemon Turkey Breast image

This is a recipe I adopted. I look forward to trying it soon! The original intro said: Fast, easy and healthy to prepare.

Provided by ladypit

Categories     Lunch/Snacks

Time 12m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb turkey breast cutlets
2 teaspoons lemon pepper
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon parsley (for garnishing optional)
nonstick cooking spray

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.

Nutrition Facts : Calories 263.4, Fat 1.6, SaturatedFat 0.5, Cholesterol 140.7, Sodium 223, Carbohydrate 3.2, Fiber 0.2, Sugar 1.3, Protein 56

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