Herb-Roasted Turkey Breast with Garlic and Lemon

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy turkey breast roasted with fresh herbs, garlic, and lemon for a bright and flavorful main dish suited to festive occasions. This American-inspired holiday recipe, ready in about 95 minutes, pairs boneless turkey breast, fresh rosemary sprigs, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 75 min Serves 8 American cuisine 270 cal/serving

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Ingredients

4 pounds boneless turkey breast
3 fresh rosemary sprigs
3 fresh thyme sprigs
6 garlic cloves
1 large lemon
3 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper

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Instructions

Step 1: Preheat oven to 375°F. Pat dry 4 pounds boneless turkey breast and place it on a rack inside a roasting pan.
Step 2: Finely mince 6 garlic cloves, zest and juice 1 large lemon, and finely chop 3 sprigs each of fresh rosemary and thyme. In a small bowl, combine with 3 tablespoons olive oil, 1 tablespoon kosher salt, and 1 teaspoon black pepper.
Step 3: Rub the herb-garlic-lemon mixture evenly all over the turkey breast, ensuring it is well coated.
Step 4: Roast uncovered for 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F, basting once halfway through with pan juices.
Step 5: Remove from oven and tent with foil. Let rest for 15 minutes before slicing to keep the meat moist and flavorful.