This quick and easy lemon herb turkey sandwich is packed with flavor and nutrition. Berry fruit salad completes this meal.

Serves 5


Lemon Herb Turkey
  • 1½ lbs. raw turkey breast
  • 1 tbsp. fresh oregano, chopped
  • ¾ tsp. fresh thyme, chopped
  • ¾ tsp. fresh rosemary, chopped
  • ½ each fresh lemon, sliced
Herb Roasted Sandwich
  • 3 tbsp. pecan pieces, roasted
  • 3 cups romaine lettuce, shredded
  • 5 each 6” pita bread
  • ¾ cup whole berry cranberry sauce
  • 2½ tsp. goat cheese
  • ¼ cup granny smith apples, julienned
  • 2½ tsp. lemon juice
Berry Fruit Salad
  • 1¾ cup fresh strawberries, sliced
  • 1¾ cup fresh blueberries
  • 1¾ cup fresh raspberries
  • 2½ tsp. balsamic vinegar
  • 3½ tbsp. granulated sugar
  • 5 sprigs fresh mint


Lemon Herb Roast Turkey
  1. Preheat oven to 350F.
  2. Rinse turkey breast with cold water.
  3. Place turkey breast in a roasting pan, cover with chopped herbs, and lay the lemon slices on top; cover with foil.
  4. Roast turkey for 1 hour or until an internal temperature of 165F is reached.
  5. When cool enough to handle, with a fork, shred for sandwiches.
Herb Roasted Sandwich
  1. In a bowl, combine the shredded turkey, pecans, and romaine; lightly toss until combined.
  2. Heat pita bread until warmed; spread 2 tbsp. cranberry sauce on each pita bread.
  3. Divided equally, place the turkey mixture on the warmed pitas, top with ½ tsp. goat cheese per serving; fold.
  4. Garnish each sandwich with 1 tbsp. fresh green apple (To keep cut apples fresh, toss with lemon juice).
Berry Fruit Salad
  1. In a large bowl, combine the berries, vinegar and sugar; gently stir.
  2. Cover securely with plastic wrap; refrigerate for 30 minutes.

Plate Assembly

Serve 1 Herb Roasted Turkey Sandwich with ½ cup Berry Fruit Salad per serving. Garnish with fresh mint.