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Lemon-Pepper Roasted Turkey Breast
Servings: 3-4

1 Tbsp fresh lemon juice
1/4 tsp. freshly ground pepper
1/2 tsp. dried marjoram
1/4 tsp. onion powder
1/8 tsp. salt
1 turkey breast, about 2 1/2 lb.
3 stalks celery, cut into 2-inch strips
1 medium yellow onion, cut into 8 wedges
1 cup water

Heat oven to 400F. 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 170* 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.


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