1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1-1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
2 turkey breasts, boneless
Freshly ground black pepper
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the turkey breasts and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the turkey in the refrigerator overnight.
Preheat the oven to 350 degrees F.
Remove the turkey from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the turkey on all sides until golden brown. Transfer to a roasting pan in the oven and roast for 30 to 40 minutes or until the turkey registers 165 degrees F at the thickest part. Transfer the turkey to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices.