Lemon and Rosemary Roast Turkey Breast
An easy, inexpensive, and delicious Lemon and Rosemary Roast Turkey Breast for the holidays! Quick to make, easy to carve, and much less expensive than a whole bird!
Serves: Serves 6
  • One 1.6-1.8kg (3.5-4lbs) Turkey breast, skin on
  • 3 tbsp chopped, fresh rosemary
  • Zest of 1 lemon
  • 2 tbsp sea salt flakes
  • 1 tbsp cracked black pepper
  • 2 tbsp olive oil
  1. Pat the turkey breast dry, and place into a large roasting tray (that will fit inside your fridge).
  2. Stir together the rosemary, lemon zest, salt and pepper, and sprinkle generously all over the breast. Rub and massage in the seasoning, on all sides. Wrap the tray in clingfilm and leave ideally in the fridge overnight - but honestly, you can do this just before you put it in the oven and it will still taste good.
  3. When you want to roast, preheat the oven to 220C/425F. Let the turkey come up to room temperature for about half an hour (more or less depending on the ambient temperature where you live) then pour over the olive oil and pat it all over the turkey, making sure some sits on the bottom of the pan to stop it sticking.
  4. Place the turkey in the oven and roast for twenty minutes, before turning the temperature down to 180C/350F. Roast for another 20 minutes, and then cover the roasting pan with foil, before roasting for a final twenty minutes.
  5. Check the turkey with a meat thermometer - it should read 72C or 165F. Leave the turkey to rest for at least 15 minutes, but up to 30 or 40 minutes is great, well covered.
  6. Carve the turkey into thin slices and serve.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/11/lemon-and-rosemary-roast-turkey-breast.html