Instructions: Heat oven to 400*. In a small bowl, combine lemon juice, pepper, marjoram, onion powder and salt. Rinse turkey breast and pat dry. Loosen skin from breast by inserting your hand under skin and gently pressing on meat. Rub lemon-pepper mixture on breast meat under skin. Spray a roasting pan with nonstick cooking spray. Arrange celery and onion in roasting pan. Place turkey bone-side down in the center of pan on top of celery and onion; add water. Roast for about 1 1/2 hours, until a thermometer reads 170* when inserted in breast, or until juices run clear when thickest part of breast is pierced with a knife. Transfer turkey to a warm serving platter, cover loosely with foil or parchment paper and let sit for 12 minutes. Slice turkey and serve with roasted vegetables.

This nourishing and inexpensive dish makes an ideal low-fat supper. It has wide appeal, making it a great choice to serve to guests. Serve with vegetables and rice.

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