Ingredients
1 (5 lb) bone in turkey breast
3 tablespoons lemon juice, divided
2 tablespoons olive oil or 2 tablespoons corn oil, divided
1 garlic clove, minced
1 tablespoon lemon pepper
2 carrots, chopped in large pieces
1 stalk celery, chopped coarsely
1 onion
Directions
Loosen the skin from the turkey with your fingers, leaving the skin attached along the bottom edges.
In a small bowl, combine 1 tablespoon of the lemon juice, 1 tablespoon of oil, the garlic and lemon pepper. Spread evenly under the skin.
Combine the remaining oil and lemon juice and set aside.
Place the turkey on a rack in a roasting pan, with the vegetables under the cavity of the breast. Baste the breast with combined oil and lemon juice.
Bake uncovered at 350 degrees for about 2 1/2 hours or until the juices are clear, basting occasionally with juices. Shield loosely with foil, if browning too quickly.
Let stand covered for 10 minutes.
Discard the vegetables, and make gravy with the juices.
