Before I say anything else, no I didn’t get my months mixed up and I know Thanksgiving is celebrated in the month of November. If the truth be told, I would eat turkey over chicken almost every time. But I have a feeling that what makes turkey so enticing are the memories and the tradition of a Thanksgiving feast. The time and energy that goes into roasting a whole bird can be daunting.
But not if you make my Lemon Roasted Turkey Half Breast. If you need to feed more people, make two of these. They roast up in about an hour.
- 1 bone-in, turkey breast half (about 3 bls)
- 2 tablespoons olive oil
- sea salt and fresh ground pepper
- 2 teaspoons garlic powder
- 1 Tablespoon Italian seasoning blend
- 1 lemon, sliced
- Pre heat oven to 350.
- Line a rimmed baking sheet with aluminum foil and lay the lemon sliced right down the center of the pan. Set aside.
- Rinse turkey under cold water and pat dry.
- Rub a thin coating of olive oil all over the turkey, top and bottom.
- Season the turkey with salt, pepper, garlic powder, and Italian seasoning.
- Heat one tablespoon of olive oil in a large non-stick skillet and place turkey skin side down in the pan.
- Sauté for about 5 minutes or until you have a nice golden brown crust in your turkey.
- Lay the turkey breast on the rimmed baking sheet right over the lemon slices and cook for about 1 hour
- Allow the turkey to cool for 20 minute then slice and enjoy!
Trust me on this one. Since it doesn’t roast in the oven for hours, you do need to brown it on the stove first. It makes a huge difference in the end.
The aromas from this roasted turkey will call out to anyone in the house and bring them right into the kitchen. they will say, wow, that smells so good. Is there enough for everyone?
Just the right amount – and really, make two anyway! Save the leftovers for turkey sandwiches. Who can resist the temptation of having a turkey sandwich.
Thanks for stopping by and have a great day.