1 tablespoon fresh lemon juice 1/4 teaspoon freshly ground black pepper 1/2 teaspoon dried marjoram 1/4 teaspoon onion powder 1/8 teaspoon salt 1 large turkey breast 3 stalks celery, cut into 2-inch strips 1 medium yellow onion, cut into 8 wedges 1 cup water
Heat oven to 325 degrees F.
In a small bowl, combine lemon juice, pepper, marjoram, onion powder and salt. Rinse turkey breast and pat dry. Loosen skin from breast by inserting your hand under skin and gently pressing on meat. Rub lemon-pepper mixture on breast meat under skin.
Spray a roasting pan with nonstick cooking spray. Arrange celery and onion in roasting pan. Place turkey bone-side down in the center of pan on top of celery and onion; add water.
Roast for about 1 1/2 hours, until a thermometer reads 170F when inserted in breast, or until juices run clear when thickest part of breast is pierced with a knife.
Transfer turkey to a warm serving platter, cover loosely with foil or parchment paper and let sit for 12 minutes. Slice turkey and serve with roasted vegetables.
659 calories, 29 grams fat, 4 grams carbohydrates, 90 grams proteinper serving. This recipe is low in carbs.
The original oven temp for this recipe was 400F which we felt was far too high and could dry out the poultry unnecessarily. We modified the recipe so as to make sure no one ruined a perfectly good meal! The turkey turned out fabulous. Very, very moist and flavorful. We used a boneless turkey breast and it reached 170F internally in 1 1/2 hours. Always use a meat thermometer to check for doneness.