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 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 8
Calories 445kcal
Ingredients
1 3-4poundboneless fresh turkey breast
2cupsSwanson chicken broth
1cupwhite wine
1 lemon, juiced
¼cupextra-virgin olive oil
1tablespoondried oregano
kosher salt and freshly ground black pepper
Instructions
Preheat oven to 350ºF.
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.
Season the turkey generously with kosher salt and pepper and roast until turkey has come to an internal temperature of 165ºF, about 1 to 1 ½ hours.
Remove the turkey and lemon halves from the pan, reserving the juices, and let rest for 10 minutes. Discard the lemon halves.
Slice the turkey thinly and add to a deep sided serving platter or 9x12-inch baking dish.
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.
Notes
This recipe could work equally well with leftover turkey. Just simmer the Swanson chicken broth, wine and lemon juice in a saucepan for 45 minutes to an hour then add the olive oil and oregano and pour over warmed up turkey.
If you’re having a hard time finding a fresh turkey breast, a defrosted version should work fine. Follow package for cooking times.