Quick and Easy Turkey Breast


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Why wait for Thanksgiving for turkey? This is a quick and easy recipe. You don't have to worry about the whole bird (no one in my family eats any dark meat). If you are having company, make one whole and one breast. Leftovers are great as turkey salad!

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lincroft, nj


  • 1/2 C. orange juice
  • 1/4 C. maple syrup
  • 1 Tbs. onion powder
  • 1 Tbs. garlic salt
  • 1 Tbs. freshly ground pepper
  • 1 Tbs. dried parsley
  • 1/2 can chicken broth, divided
  • 1 7 lb. turkey breast, bone in
  • 2 cloves garlic
  • 1/2 lemon, juiced
  • 1/4 C. water
  • 1/4 red onion

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Combine first 7 ingredients, using half the broth in bowl or jar (this is a good base flavor and will moisten the meat). Wash and dry turkey breast. Place breast on rack in pan and drizzle with half of the orange juice mixture. Stuff cavity with lemon juice, garlic, onion and lemon rind and ¼ of the broth. Pour around turkey in pan the remaining broth and water.

Cover breast with foil and cook in 350 degree oven. If you have a convection oven, this will go quicker! Cook about 1 1/2 hours and then remove foil, basting about every half hour. Continue to convect cook at 350 degrees for another half an hour or so until internal temperature reaches 160-165 degrees. Remove from oven and put foil tent back on. Let rest at least 10 minutes before carving.

If using regular oven, you will probably have to add another 30 minutes to initial cooking time.

If you have any marinade left over, drizzle over turkey before serving with your favorite gravy. Everyone will gobble it up!

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