# What You'll Need:
→ Turkey
01 - 1 (3–4 lb) boneless turkey breast, skin-on
02 - 2 tbsp olive oil
03 - 1 ½ tsp kosher salt
04 - 1 tsp freshly ground black pepper
→ Aromatics
05 - 1 lemon, zested and halved
06 - 4 garlic cloves, smashed
07 - 2 sprigs fresh thyme
08 - 2 sprigs fresh rosemary
→ Limoncello Glaze
09 - ¼ cup Limoncello liqueur (60 ml)
10 - 2 tbsp honey
11 - 1 tbsp unsalted butter
12 - 1 tbsp fresh lemon juice
13 - ½ tsp cornstarch (optional)
# Steps to Follow:
01 - Preheat oven to 350°F. Pat the turkey breast dry with paper towels.
02 - Rub turkey breast all over with olive oil, kosher salt, black pepper, and lemon zest.
03 - Place turkey breast skin-side up on a rack in a roasting pan. Stuff cavity underneath with lemon halves, smashed garlic, thyme, and rosemary.
04 - Roast turkey uncovered for 45 minutes.
05 - Combine Limoncello, honey, butter, and lemon juice in a small saucepan. Simmer over medium heat, stirring until slightly thickened, about 4–5 minutes. For thicker glaze, dissolve cornstarch in 1 tsp water, stir in, and cook 1 minute more. Remove from heat.
06 - Brush turkey breast liberally with glaze after 45 minutes. Repeat glazing every 15 minutes for an additional 30–40 minutes or until internal temperature reaches 165°F.
07 - If skin browns too quickly, tent loosely with foil to prevent burning.
08 - Let turkey rest for 10–15 minutes before slicing. Serve drizzled with remaining glaze.
