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5 from 13 votes
Serving turkey breast slices with oranges and green garnish.

Garlic Lemon Butter Roast Turkey Breast

10 10 10
WW Freestyle: 11
Prep Time1 d
Cook Time2 hrs 30 mins
Brining Time1 d
Total Time1 d 3 hrs
FLAVORFUL, juicy, and finger-licking delicious Roast Turkey Breast! The breast is coated with a garlicky lemon juice plus a savory spice rub that results in the most perfectly tender turkey breast.
Course: Dinner, Holiday, Main Course
Cuisine: American
Servings: 12 servings
Calories: 452.23



  • 5 tablespoons butter, melted
  • juice of 1 whole lemon
  • 6 cloves garlic, minced
  • 1/2 tablespoon chopped fresh rosemary
  • 1/2 tablespoon chopped fresh thyme


  • 1 teaspoon sweet or smoked paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons salt
  • 1/2 teaspoon fresh ground pepper
  • 2 tablespoons olive oil


  • 1 large yellow onion, cut into 4 wedges
  • 2 celery ribs, cut into about 3-inch pieces
  • 3 garlic cloves, cut in half lengthwise
  • 4 fresh thyme sprigs
  • 1 cup low sodium chicken broth (you can also use white wine)


  • Preheat oven to 425˚F.
  • Pat dry turkey breast with paper towels. If you didn't brine it, and are just taking the turkey out, please remember to take out the giblets AND make sure that the turkey breast is completely thawed out.
  • Using the handle of a wooden spoon, carefully separate the skin from the turkey meat, moving downwards with the spoon’s handle. Loosen the skin from both sides of turkey breast. You can also just use your fingers to do this, but I find it easier with the spoon. Set aside.
    Roast Chicken Stuffed with Garlic and Rosemary Cream Cheese | www.diethood.com | Easy recipe for Roast Chicken stuffed with a delicious mixture of cream cheese, rosemary and garlic.
  • Melt the butter and whisk in lemon juice, minced garlic, and chopped herbs.
  • Slowly pour the marinade inside the turkey’s skin and use your hands to massage it all around. Set aside.
  • In a small mixing bowl combine paprika, chili powder, garlic powder, onion powder, dried thyme, dried rosemary, salt, and fresh ground pepper; pour in olive oil and mix until well incorporated.
  • Slather the spice rub all over the turkey breast on the outside.
  • Add onion wedges, celery, garlic, and fresh thyme sprigs to a small roasting pan.
    onion wedges, garlic, and celery in a roasting pan.
  • Top with turkey breast, skin side up. If making ahead, stop here; cover turkey with foil and refrigerate for up to 24 hours. Remove from fridge 1 hour before cooking.
    top view of raw turkey breast cooking in a skillet
  • Pour chicken broth into the pan.
  • Transfer to oven and reduce oven heat to 325˚F. Do not cover the turkey.
  • Bake for 2 TO 2.5 hours, or until internal temperature reaches 155˚F. About 18 to 20 minutes per pound. Use a meat thermometer to check for doneness.
  • If you want crispier skin, baste the turkey breast every 30 minutes.
  • If top of turkey breast starts to brown too quickly, loosely tent a piece of foil over the turkey breast and continue to roast.
  • When done, remove from oven and let stand 20 to 30 minutes before cutting.


  • Use a completely thawed turkey breast.
  • Use herbs of choice; I always like to use thyme and rosemary, but you can also add in some sage and parsley. 
  • If using the brine method, which I recommend 1000%, keep in mind that some frozen turkey breasts sold in supermarkets are already brined - check for this information on the packaging. Do not brine it twice. 
  • Do not forget to use your meat thermometer; it's the best and only way to ensure a completely cooked turkey. AND not overcooked, chewy, dry turkey. 😐  
Nutrition Facts
Garlic Lemon Butter Roast Turkey Breast
Amount Per Serving
Calories 452.23 Calories from Fat 201
% Daily Value*
Fat 22.33g34%
Saturated Fat 8.36g42%
Cholesterol 173.9mg58%
Sodium 989.72mg41%
Potassium 75.86mg2%
Carbohydrates 6.06g2%
Fiber 0.81g3%
Sugar 0.83g1%
Protein 60.5g121%
Vitamin A 296.36IU6%
Vitamin C 6.82mg8%
Calcium 16.41mg2%
Iron 0.35mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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