Nutty Rosemary Lemon Turkey (Printable Version)
Succulent turkey breast with rosemary, lemon, and a crunchy nut crust delivering comforting flavors.
# Ingredient List:
→ Turkey
01 - 1 whole boneless, skin-on turkey breast (about 3.3 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Herb & Lemon Mixture
05 - 2 tablespoons finely chopped fresh rosemary
06 - Zest of 2 lemons
07 - 2 tablespoons lemon juice
08 - 3 cloves garlic, minced
→ Nut Crust
09 - 3/4 cup mixed nuts (walnuts, almonds, pecans), finely chopped
10 - 2 tablespoons unsalted butter, melted
11 - 1/2 teaspoon smoked paprika
→ Garnish
12 - Additional rosemary sprigs
13 - Lemon slices
# How to Make It:
01 - Heat the oven to 350°F. Line a roasting pan with foil and position a rack inside.
02 - Pat the turkey breast dry using paper towels. Rub olive oil, kosher salt, and black pepper evenly over the surface.
03 - In a small bowl, combine rosemary, lemon zest, lemon juice, and minced garlic. Spread this mixture over the turkey breast, carefully working some under the skin.
04 - Mix chopped nuts, melted butter, and smoked paprika until combined. Press the mixture firmly atop the turkey breast to create a crust.
05 - Place the turkey breast on the rack inside the roasting pan. Roast for 1 hour and 20 to 30 minutes, or until the internal temperature reaches 165°F in the thickest section.
06 - If the nut crust browns excessively during baking, tent loosely with foil halfway through the cooking time.
07 - Remove the turkey from the oven and allow it to rest for 10 to 15 minutes before slicing.
08 - Decorate with rosemary sprigs and lemon slices. Serve warm.
# Expert Advice:
01 -
- The crunchy nut crust adds an unexpected texture that keeps people asking for your secret
- Fresh rosemary and lemon bring brightness to rich turkey meat in a way that feels both comforting and elegant
- It comes together in under two hours, making it perfect for weeknight dinners or holiday gatherings without the stress
02 -
- Never skip the resting period—those 10-15 minutes make the difference between juicy, tender meat and disappointing dryness
- A meat thermometer is essential; turkeys can look perfectly done while still being slightly undercooked in the thickest part, which creates food safety issues
- The nut crust will brown quickly because of the butter and sugar in the nuts; this is actually perfect, but watch it carefully in the final minutes to prevent burning
03 -
- Invest in a good instant-read meat thermometer; it's the difference between perfectly cooked and overdone poultry, and it pays for itself in the perfect meals you'll create
- Pat the turkey completely dry before seasoning—even the smallest amount of moisture prevents the skin from browning properly and creates steam instead of roasting
- If you're serving this for company, prep the herb mixture and nut crust the morning of and store them in the refrigerator; assembly takes just minutes before roasting