Roast Turkey Breast and Potatoes with Lemon-Soy Jus Recipe

Jump To Recipe
Avatar Author's default profile picture
Cory May 3, 2021

How To Make Roast Turkey Breast and Potatoes with Lemon-Soy Jus

This roast turkey breast yields a succulent Thanksgiving dish, that’s cooked in tangy lemon jus and served alongside tender potatoes for a full meal!

Preparation: 1 hour
Cooking: 2 hours
Total: 3 hours

Serves:

Ingredients

  • 1fresh turkey,on the bone
  • 1stickunsalted butter
  • salt
  • freshly ground pepper
  • 1small lemon
  • 3tbspextra virgin olive oil
  • 6lbsyukon gold potatoes
  • 2tbspsoy sauce
  • cupsturkey stock,home-style store-bought, or low sodium chicken broth
  • tbspcornstarch

Instructions

  1. Preheat the oven to 400 degrees F

  2. Put the turkey breast in a very large roasting pan. Brush the melted butter all over the turkey breast and season it with salt and pepper. Add the lemon halves to the pan, cut side down.

  3. Roast the turkey for about 45 minutes, or until the lemon halves are browned on the cut side. Transfer the lemon halves to a plate and baste the turkey.

  4. Add the olive oil to the pan. Push the turkey to one side and add the potatoes.

  5. Turn the potatoes in the fat until coated all over and arrange them, cut side down, around the turkey. Season with salt and pepper.

  6. Roast the turkey for 1 hour longer, basting the turkey and potatoes every 20 minutes. The breast is done when an instant-read thermometer inserted in the thickest part but not touching the bone registers 160 degrees F.

  7. Increase the oven temperature to 500 degrees F. Transfer the turkey to a carving board and cover loosely with foil. Transfer the potatoes to a bowl.

  8. Pour the pan juices into a large glass measuring cup and skim off the fat. Add ¼ cup of the fat to the roasting pan; reserve the remaining fat.

  9. Return the potatoes to the roasting pan, cut side down, and roast in the bottom third of the oven for about 30 minutes longer, or until deeply browned. Using a metal spatula, transfer the potatoes to a warmed bowl.

  10. In a medium saucepan, heat 2 teaspoons of the reserved fat. Add the lemon halves, cut side down, and the soy sauce and cook over moderately high heat for 1 minute.

  11. Stir in 3 cups of the stock and bring to a boil, then simmer over moderately low heat for 5 minutes. Remove the lemon halves, and when cool enough to handle, squeeze the juice into the saucepan. Add the reserved pan juices.

  12. In a small bowl, whisk the remaining ½ cup of stock with the cornstarch until smooth. Whisk the slurry into the saucepan and bring to a boil over moderately high heat.

  13. Simmer for about 1 minute, until the jus is slightly thickened. Season the jus with salt and pepper and transfer to a warmed gravy boat.

  14. Carve the turkey breast and serve with the roasted potatoes, passing the lemon-soy jus. Enjoy!

Nutrition

  • Calories: 907.60kcal
  • Fat: 35.67g
  • Saturated Fat: 11.71g
  • Trans Fat: 0.57g
  • Monounsaturated Fat: 12.48g
  • Polyunsaturated Fat: 7.03g
  • Carbohydrates: 46.04g
  • Fiber: 5.68g
  • Sugar: 3.29g
  • Protein: 97.12g
  • Cholesterol: 322.47mg
  • Sodium: 1712.91mg
  • Calcium: 89.69mg
  • Potassium: 2010.45mg
  • Iron: 5.81mg
  • Vitamin A: 136.60µg
  • Vitamin C: 46.74mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Roast Recipes

Honey-Roasted Peanuts Recipe
Nuts

Honey-Roasted Peanuts

Aromatic peanuts are honey-roasted to golden brown perfection with this…
Total 30 mins
Porchetta Recipe
Roast

Porchetta

Try making the Italian classic tender herb-filled porchetta with crispy…
Total 1 days 5 hrs 10 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to