Roasted Turkey Breast with Lemon and Garlic

Thanksgiving isn’t the only time of the year to talk turkey. Sure, it’s a popular protein over the holidays, but it should totally be considered as a dinner contender any time of year. Oven roasted turkey breast that’s juicy on the inside, crispy on the outside, and ready to gobble down, whether it’s served with all the fixins’, in your favourite turkey pot pie.

1 (3 lb) turkey breast, skin-on, bone-in
2 Tbsp. butter
½ lemon
½ head garlic, sliced in half lengthwise
1 cup white wine
4-6 sprigs fresh thyme
sea salt
black pepper, freshly ground

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Rinse the turkey breast and pat dry. With your fingers, carefully separate the skin from the turkey meat, then spread the softened butter under the skin.

Place the turkey breast in a roasting pan or a rimmed baking sheet. Pour the wine over the breast, then juice the lemon over the breast. Season with the kosher salt and pepper and add to the pan with the garlic and the thyme.

Roast the turkey for 30 minutes for boneless breasts or 45 minutes for bone-in breasts or until an instant-read thermometer inserted into the center of the breast reaches 150-155°F. Cover with foil and rest for at least 10 minutes before slicing, the internal temperature will rise to 160°F as it rests.

Reserve pan drippings for gravy if desired.