Lemon Herb Turkeyposted by Jennifer
I think my main goal through my recipe blog posts is to share recipes that are healthy, but don’t taste healthy. There is nothing worse than being on a clean eating diet and getting bored eating the same boring meals day in and day out. This lemon herb turkey is definitely one of those that leaves your tastebuds satisfied! The recipe is SO easy to prepare and turns out amazing every-time. The lemon, garlic, and herb rub makes the turkey so flavorful, while at the same time the liquid added to the bottom of the pan leaves it super moist and tender! This is a recipe where family and friends just stand around the turkey and pick it clean! Who doesn’t love a meal that everyone enjoys?!
You will need:
- Bone-In Turkey Breast 7-9 lbs
- 8 cloves of garlic finely chopped (you can go down to 3 cloves if you’re not a garlic lover like me)
- 1 TBS chicken bouillon base
- 2 tsp dry mustard
- 1 TBS dry rosemary
- 1 tsp dry thyme
- 1/2 tsp celery salt
- 1 tsp salt
- 1 tsp pepper
- 2 TBS olive oil
- 2 Lemons (1.5 juiced for paste then lemon rinds for baking)
- 1 cup white wine
- 1 cup chicken stock
Preheat oven to 325 degrees F. Line a roasting pan with foil ( I like to use the heavy duty foil so it lines the entire pan with one piece). Place the thawed bone in turkey breast skin side up on a rack in a roasting pan.
In a small bowl combine garlic, chicken bouillon base, dry mustard, dry rosemary, dry thyme, celery salt, salt, pepper, olive oil, and fresh lemon juice. Stir all the ingredients together until it’s combined into a paste.
Loosen the skin of the turkey from the meat with your fingers.
Spread half of the paste under the skin directly onto the meant. Then take the other half of the paste and rub it on top of the skin. You’ll want to use every last drop of this delicious paste!
Pour the wine and the chicken stock into the bottom of the roasting pan. Take half of an un juiced lemon and stick it into the turkey. Take the other 3 rinds from the juiced lemons and place them into the bottom of the pan with the liquid.
Cook the turkey for 1.75-2 hours until the skin of the turkey is golden brown and the thermometer reads 165 degrees F at the thickest part of the meat. If the skin is over browning during the cooking process you can cover the turkey loosely with a piece of foil. When the turkey is done allow it to rest at room temperature for about 15 minutes before serving
I like to serve quinoa or brown rice and vegetables along side the turkey. If you’re feeling really indulgent you can ladle the pan juices over the meat! SO GOOD!!!! If your family is anything like mine the turkey won’t even make it to the plates before they are diving in! As always I love to hear about your experiences cooking these recipes! Enjoy!