Vera's Roast Turkey Breast With Garlic and Thyme

"I received this recipe from my co-worker and we really enjoyed it this Thanksgiving. Her copy looks like it may have come from Quick Cuisine - Winter 2001."
photo by dianegrapegrower photo by dianegrapegrower
photo by dianegrapegrower
Ready In:
1hr 5mins




  • Trim turkey breast of any fat.
  • In a small bowl combine olive oil with garlic, thyme, mustard, lemon peel, salt and pepper. Rub into turkey breast.
  • Marinate in the refrigerator from 1 hour to 12 hours.
  • Arrange turkey breast, skin side up, on a baking sheet lined with parchment paper or tinfoil.
  • Roast at 350F for 50 to 60 minutes or until a meat thermometer inserted into the thickest portion of the breast reaches 165F and the juices run clear.
  • Remove turkey from oven to a carving board and tent with tinfoil. Place juices in a medium skillet (could drain off some of the fat) add lemon juice (perhaps use less if some of the fat drained off) and boil for 2 minutes. Remove from heat and stir in butter.
  • Carve turkey into thin slices across the breast. Drizzle with sauce and garnish with fresh thyme.

Questions & Replies

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  1. Zuly Z
    This was excellent, loved the garlic taste, it was in the inside and golden on the outside. My family was very pleased
  2. sarahcannon2003
    I didn't plan ahead and so the turkey breast only marinated for about half an hour. Regardless, the flavor was superb! I made the sauce but didn't use it on my portion; I didn't miss it at all. The breast was very tender and juicy, and the flavor was delicate but balanced. I don't buy whole turkey breast very often, but this will be my go-to recipe when I do!
  3. Rachel Nix
    I used 2 whole chickens instead of a turkey and it was really good but VERY lemony. If you like lemon its great but it was almost too much.
  4. dianegrapegrower
    I used a bone-in turkey half-breast. Didn't have any drippings to speak of, so can't rate the sauce. But the meat was moist and flavorful. Very nice.
  5. la2nashville
    This was amazing. The sauce was not really needed and covered the turkey flavor, in my opinion. I was amazed, after marinating on the kitchen counter for only one hour, the flavors made it all the way into the middle of the breast. Can't wait to try this on a whole turkey (adjusted of course)


  1. Rachel Nix
    I used 2 whole chickens instead of a turkey and it was really good but VERY lemony. If you like lemon its great but it was almost too much.


Update Nov 2009 - I live in Northwestern Ontario with the cold and the bugs. A baby born in each of my decade 20's 30's 40's!!! plus 2 grandsons now. I love to cook and hardly ever repeat a recipe. I never really had a fav cookbook but I now have a favorite recipe site that I am totally addicted to-RECIPEZAAR!!! I still email recipes to my own kids. My pet peeve is those folks who turn their noses up at a dish even before they try it. My family have sat at the table with a pig tail or a chicken foot on their plate just becuz I found a recipe - HAHAHa - cooking should be fun and very once in a while the dogs get a treat! I also love watching decorating shows and my husband keeps promising to put wheels on the furniture to make room arrangments easier! We don't hobby farm anymore on our 8 acres and the large veg garden has been made over - half rock garden and other half with 12 new raised cedar beds because I am getting old and the knees don't work so well. It is fabulous and will post a new cover pic altho I love my Inukshuks!! I LOVE snowshoeing and am blessed to be able to walk out my back door and enjoy.
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