Total Time
2hrs 40mins
Prep 10 mins
Cook 2 hrs 30 mins

This recipe I adapted from a magazine Taste of Home's Light & Tasty. The aroma is great and the oil and juice under the skin keep it nice and moist. The chopped veggies add great flavor to the gravy.

Ingredients Nutrition


  1. Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
  2. In a small bowl, combine 1 T lemon juice, 1 T oil, garlic and lemon pepper.
  3. Spread evenly under skin.
  4. Combine remaining oil and lemon juice and set aside.
  5. Place turkey on rack in roasting pan, with vegetables under cavity of breast.
  6. Baste breast with combined oil and lemon juice.
  7. Bake uncovered at 350 degrees for about 2 1/2hours or until juices are clear, basting occasionally with juices.
  8. Shield loosely with foil, if browning too quickly.
  9. Let stand covered for 10 minutes.
  10. Discard vegetables, and make a gravy with juices.
Most Helpful

Made this for our Thanksgiving dinner. It was excellent. I believe it is the best turkey breast I have ever eaten. Easy to do and I changed nothing.

Gisela November 30, 2002

This recipe is a real winner! It came out very moist with wonderful lemon pepper flavor, and a crispy golden skin. Can't ask for better turkey breast.

PanNan November 02, 2002

The turkey was moist, the skin was so tasty, and the gravy was wonderful too. A+ I used a smaller breast and lemon herb seasoning instead of lemon pepper.

Gnat B. Myers March 30, 2010