Provencal-Style Herb-Roasted Turkey Breast

Provencal-Style Herb-Roasted Turkey Breast
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Mediterranean Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Renee Comet.

This dish has become the crown jewel of Amy Riolo's American Thanksgiving meal. The combination of herbs, garlic, spices, and lemon juice create a flavorful, moist turkey that is simple to prepare. Turkey should be roasted 20-25 minutes per pound.

Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.


  • Prep time
    15 min
  • Cook time
    1 hr 30 min
  • Servings
    10 Servings
  • Serving size
    4 oz
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    4 oz
  • Amount per serving Calories 160

  • Total Fat 4.5g
    • Saturated Fat 0.9g
    • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 150mg
  • Total Carbohydrate 0g
    • Dietary Fiber 0g
    • Total Sugars 0g
  • Protein 27g

Choices/Exchanges: 4 Lean protein



  • Extra Virgin Olive Oil (divided)
    1/4 cup
  • bone-in turkey breast
    1 (about 3 1/2 lb)
  • salt
    1/2 tsp
  • Freshly ground black pepper, to taste
  • Herbes de Provence
    1 tbsp
  • poultry seasoning
    1 tsp
  • head garlic (top chopped off)
  • lemon (halved)
  • fresh rosemary
    1 sprig
  • fresh thyme
    1 sprig
  • fresh sage
    1 sprig


  1. Preheat oven to 425°F. Use 1 Tbsp olive oil to grease the bottom of a large roasting pan.

  2. Pat the turkey breast dry with a paper towel and season with salt and pepper. Place turkey breast skin side up in the pan. Brush the turkey with the remaining olive oil. Sprinkle Herbes de Provence and poultry seasoning on turkey, and rub into skin with your hands. Place whole garlic head, 1 lemon half, rosemary, thyme, and sage in the pan. Squeeze lemon juice from remaining lemon half over the top of the turkey.

  3. Place turkey in the oven, add a cup of water to the bottom of the pan, and roast for 1 hour, uncovered. Baste turkey after the first hour of cooking. If turkey looks very brown, cover it with foil. Continue to bake for another 30-45 minutes or until the internal temperature of the thickest part of the turkey breast reads 180°F on a meat thermometer. Remove from the oven, and place on a carving board. Let rest for 10 minutes before carving. Remove skin while carving.

  4. Strain the liquid from the bottom of the pan into another saucepan. Juice the remaining 2 lemon halves, add to the saucepan, and stir. Bring to a boil over high heat, and cook for 10 minutes or until sauce has reduced. Taste, and adjust seasoning if necessary. Serve sauce in a gravy boat next to turkey.