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Roasted Garlic-Lemon Turkey Breast

Select turkey breast with skin, can substitute chicken breasts. Avoid packages with injected broth or additives, select fresh cuts. 3 ½ pounds serves 8. Make marinade and season poultry 4-12 hours in advance. Can yield enough for 2 meals.



  • 4 cloves of garlic minced
  • 2 Tbsp lemon zest (2-3 lemons)
  • ¼ Cup fresh lemon juice
  • 3 Tbsp Olive oil
  • 1 Tbsp of chopped fresh sage leaves or for chicken crushed rosemary leaves
  • ½ Tsp dried thyme or 1 Tsp of fresh chopped thyme
  • ½ Cup rough chopped flat leaf parsley


  • Make marinade: Whisk garlic, lemon zest and juice with olive oil. Stir in herbs. Set aside.
  • Rinse poultry and pat dry with paper towels, place in large glass baking dish that has been sprayed with vegetable oil.
  • Gently loosen skin from meat to create pockets but do not remove skin from poultry breast.
  • Be careful not to break skin. Before serving the skin will be discarded.
  • Spoon marinade under the skin, you may need to use your fingers to evenly distribute.
  • Gently pull and replace skin over any exposed meat.
  • Cover tightly with plastic wrap and refrigerate overnight or at least 4 hours.


  • Pre-heat oven to 325 F degrees
  • Remove plastic wrap and bake poultry until cooked through and juices run clear. Internal target temperature is 165 degrees. Remove from oven and loosely cover with a foil tent to rest.
  • Remove skin and slice thinly to serve. Garnish with fresh herbs and lemon slices.

Tip: Can use any leftover turkey or chicken on bed of mix salad greens for lunch.