Rosemary Lemon Turkey Cozy (Printable Version)
Tender turkey breast roasted with fresh rosemary, lemon, and a medley of seasoned root vegetables.
# Ingredient List:
→ Turkey & Marinade
01 - 1 whole turkey breast (about 3.5–4.5 lbs), skin-on, boneless
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh rosemary, finely chopped
04 - Zest and juice of 2 lemons
05 - 4 garlic cloves, minced
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
→ Vegetables
08 - 4 large carrots, peeled and cut into chunks
09 - 3 parsnips, peeled and cut into chunks
10 - 2 medium red onions, quartered
11 - 1 lemon, sliced
12 - 2 tablespoons olive oil
13 - Salt and pepper, to taste
→ For Serving
14 - Fresh rosemary sprigs
15 - Extra lemon wedges
# How to Make It:
01 - Preheat oven to 375°F.
02 - In a small bowl, mix olive oil, rosemary, lemon zest, lemon juice, garlic, salt, and pepper to create a fragrant marinade.
03 - Pat turkey breast dry with paper towels. Rub the marinade evenly over the entire turkey, working underneath the skin when possible. Allow to marinate for at least 15 minutes, or refrigerate overnight for enhanced flavor penetration.
04 - Arrange carrots, parsnips, and red onions in a large roasting pan. Drizzle with olive oil, season generously with salt and pepper, and toss to coat evenly. Distribute lemon slices throughout the vegetables.
05 - Place the marinated turkey breast on top of the vegetables, skin-side facing up.
06 - Roast for 1 hour 20 minutes to 1 hour 30 minutes, or until the turkey reaches an internal temperature of 165°F and juices run clear. Baste the turkey with pan juices halfway through the cooking process.
07 - If additional crisping is desired, broil on high for 2–3 minutes, watching carefully to prevent burning.
08 - Remove turkey from oven and let rest for 10 minutes before slicing to allow juices to redistribute.
09 - Slice turkey and arrange over roasted vegetables. Garnish with fresh rosemary sprigs and lemon wedges if desired.
# Expert Advice:
01 -
- The rosemary and lemon combination creates this incredible bright, earthy aroma that makes the whole house feel instantly festive
- Its forgiving and practically impossible to mess up, even if youve never roasted turkey before
02 -
- Letting the turkey rest is not optional, cutting too soon will spill all that moisture onto the cutting board
- Use a real meat thermometer instead of guessing by time or appearance
03 -
- If the turkey skin is browning too quickly, tent it loosely with foil but remove it for the last twenty minutes to re crisp
- The pan juices make an incredible simple sauce if you deglaze with a splash of white wine while the turkey rests