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Lemon Pepper Roasted Turkey Breast

This is a great weeknight dinner or a Thanksgiving treat for a small crowd. The lemon pepper gives the turkey a fresh citrus flavor with spice. Serve this up with your favorite potatoes and a salad.

Serves: 4

  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1 turkey breast, about 2.5 pounds
  • 3 stalks celery, cut into 2-inch strips
  • 1 medium yellow onion, cut into 8 wedges
  • 1 cup water
  1. Heat oven to 400 degrees F. In a small bowl, combine lemon juice, pepper, marjoram, onion powder and salt. Rinse turkey breast and pat dry. Loosen skin from breast by inserting your hand under skin and gently pressing on meat. Rub lemon-pepper mixture on breast meat under skin.
  2. Spray a roasting pan with nonstick cooking spray. Arrange celery and onion in roasting pan. Place turkey bone-side down in the center of pan on top of celery and onion; add water. Roast for about 1 1/2 hours, until a thermometer reads 170 degrees F when inserted in breast, or until juices run clear when thickest part of breast is pierced with a knife.
  3. Transfer turkey to a warm serving platter, cover loosely with foil or parchment paper and let sit for 12 minutes. Slice turkey and serve with roasted vegetables.

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I like the way these turkey breasts are cooked. I like a lemon pepper combination as well. I know that rubbing the meat under the skin like this is great for adding flavor. I have done it myself many times with herbs and butter. I like this sound of this rub and am definitely going to give it a try.


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