Ingredients Jump to Instructions ↓

  1. 1 bone-in turkey breast (5 to 6 pounds)

  2. 5 teaspoons lemon juice

  3. 1 tablespoon olive oil

  4. 1 to 2 teaspoons pepper

  5. 1 teaspoon dried rosemary, crushed

  6. 1 teaspoon dried thyme

  7. 1 teaspoon garlic salt

  8. 1 medium onion, cut into wedges

  9. 1 celery rib, cut into 2-inch pieces

  10. 1/2 cup white wine or chicken broth

Instructions Jump to Ingredients ↑

  1. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey. Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 170°, basting every 30 minutes with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving. Yield: 10-12 servings.


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