Lemon Thyme Turkey Breast Recipe – Easy Yogurt Marinade

Last Updated on 4 months by Neha Deshmukh

Lemon Thyme Turkey Breast Recipe – Easy Yogurt Marinade

Hey everyone! I’m so excited to share this Lemon Thyme Turkey Breast recipe with you. It’s become a bit of a tradition in my family, especially when we’re craving something a little special but don’t want to spend all day in the kitchen. The yogurt marinade is the real star here – it keeps the turkey incredibly moist and tender, and the lemon and thyme just brighten everything up. Trust me, you’ll love it!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s relatively easy, taking about 2 hours total (including marinating!), and delivers a beautifully flavorful and juicy turkey breast. The marinade isn’t overly complicated, using ingredients you likely already have on hand. Plus, it’s a fantastic alternative to a whole roasted turkey if you’re having a smaller gathering.

Ingredients

Here’s what you’ll need to make this Lemon Thyme Turkey Breast:

• 1 split turkey breast (bone in) – about 1 breast
• ½ cup yogurt
• Zest of 1 large lemon
• 3 garlic cloves (minced)
• 1.5 tbsp fresh thyme
• ½ tsp red chili powder (optional)
• ½ tsp black pepper
• ½ tsp salt

Ingredient Notes

Let’s talk about these ingredients for a sec, because a few little things can make a big difference!

Yogurt – The Key to Tender Turkey: Don’t skip the yogurt! The lactic acid tenderizes the turkey beautifully. I prefer using plain, full-fat yogurt for the best results, but low-fat will work in a pinch. About 125g of yogurt is perfect.

Lemon Zest – Brightness and Aroma: The zest is where all the lemon flavor lives! Make sure you only zest the yellow part, avoiding the white pith underneath, which can be bitter.

Fresh Thyme – An Herbaceous Touch: Fresh thyme is so much better than dried in this recipe. If you absolutely have to use dried, use about 1 teaspoon.

Red Chili Powder – Adding a Hint of Spice (Optional): I love a little warmth, so I usually add the chili powder, but feel free to leave it out if you prefer a milder flavor. Kashmiri chili powder is a great option for color and mild heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, combine the yogurt, lemon zest, minced garlic, fresh thyme, red chili powder (if using), and salt. Give it a good mix until everything is smooth and well combined.
2. Now, rinse the turkey breast under cold water and pat it completely dry with paper towels. This helps the marinade adhere better.
3. Place the turkey in a baking dish. Coat all sides generously with the yogurt marinade, then sprinkle with black pepper.
4. Cover the baking dish and refrigerate the turkey, uncovered, for at least 30-60 minutes to marinate. Longer is fine, too – up to overnight!
5. Preheat your oven to 325°F (163°C).
6. Bake the turkey for 65-75 minutes, or until fully cooked. You’ll know it’s done when the internal temperature reaches 165°F (74°C) and there’s no pink meat when you test it with a knife.
7. Once cooked, let the turkey rest for 15-20 minutes before carving and serving. This is crucial for juicy slices!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Marinating Time – Finding the Sweet Spot: While 30-60 minutes is good, I often marinate the turkey overnight for maximum flavor and tenderness. Just make sure it’s uncovered in the fridge!

Checking for Doneness – Ensuring a Juicy Turkey: A meat thermometer is your best friend here. Insert it into the thickest part of the breast – it should read 165°F (74°C).

Resting Period – The Secret to Tender Slices: Don’t skip the resting period! It allows the juices to redistribute throughout the turkey, resulting in a much more tender and flavorful final product.

Variations

Want to switch things up? Here are a few ideas:

Spice Level – Mild, Medium, or Spicy: Adjust the amount of red chili powder to your liking. A pinch for mild, ½ tsp for medium, and 1 tsp or more for spicy! My friend loves adding a dash of cayenne pepper too.

Festival Adaptations – Thanksgiving or Christmas Turkey: This recipe is perfect for smaller Thanksgiving or Christmas gatherings. You can easily double the recipe if you’re feeding a crowd.

Vegan Adaptation – (Discuss potential plant-based alternatives, acknowledging it’s not a direct swap): While this recipe isn’t naturally vegan, you could try using a large portobello mushroom cap or a firm tofu block marinated in a similar yogurt-based (plant-based yogurt, of course!) mixture. It won’t be the same, but it could be a tasty alternative.

Gluten-Free – (Confirm naturally gluten-free status): Good news! This recipe is naturally gluten-free, so everyone can enjoy it.

Serving Suggestions

This Lemon Thyme Turkey Breast pairs beautifully with so many sides! Here are a few of my favorites:

• Roasted vegetables (potatoes, carrots, Brussels sprouts)
• A fresh salad
• Rice pilaf
• Garlic mashed potatoes
• A simple gravy (made with the pan drippings!)

Storage Instructions

Leftover turkey can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s also great for making sandwiches, salads, or turkey pot pie!

FAQs

How long can the turkey marinate in the yogurt?

You can marinate the turkey for anywhere from 30 minutes to overnight. The longer it marinates, the more flavorful and tender it will be.

Can I use lemon juice instead of lemon zest?

While you can use lemon juice, the zest provides a much more concentrated lemon flavor. If you use juice, I’d recommend about 2 tablespoons.

What is the internal temperature turkey needs to reach to be considered safe to eat?

The turkey needs to reach an internal temperature of 165°F (74°C) to be considered safe to eat.

Can I brine the turkey breast instead of marinating?

Yes, you can! Brining will also help to tenderize the turkey and add flavor.

What are some good side dishes to serve with Lemon Thyme Turkey Breast?

So many! Roasted vegetables, rice pilaf, mashed potatoes, and a fresh salad are all great options.