Roast Turkey Breast with Lemon and Oregano

This roast turkey recipe is amazingly simple. Cook it ahead of time, then let it sit in a lemon marinade all day and reheat it just before serving. Genius!

Course Main Course
Cuisine American
Keyword turkey
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 445 kcal


  • 1 3-4 pound boneless fresh turkey breast
  • 2 cups Swanson chicken broth
  • 1 cup white wine
  • juice of 1 lemon
  • 1/4 cup olive oil
  • 1 tablespoon dried oregano
  • kosher salt and freshly ground black pepper


  1. Preheat oven to 350 degrees F.
  2. Place turkey in a roasting pan fitted with a rack. Place the turkey breast skin side up on the rack and pour the Swanson chicken broth and white wine over the turkey. Squeeze the lemon juice over the turkey breast and set in the pan alongside the turkey to roast.

  3. Season the turkey generously with kosher salt and pepper and roast until turkey has come to an internal temperature of 165 degrees F, about 1 to 1 ½ hours.

  4. Remove the turkey and lemon halves from the pan, reserving the juices, and let rest for 10 minutes. Discard the lemon halves.

  5. Slice the turkey thinly and add to a deep sided serving platter or 9x12-inch baking dish.

  6. Add the olive oil and oregano to the reserved juices and whisk to combine. Pour the reserved juices over the turkey and serve immediately or at room temperature.

Recipe Notes

Nutrition Facts
Roast Turkey Breast with Lemon and Oregano
Amount Per Serving
Calories 445 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Cholesterol 147mg49%
Sodium 351mg15%
Potassium 700mg20%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 50g100%
Vitamin A 24IU0%
Vitamin C 4mg5%
Calcium 46mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.