To begin, prepare the marinade for the turkey breasts. In a large-sized mixing bowl, whisk together the freshly-squeezed juice from 2 of the lemons, ½ tsp. salt, ¼ tsp. cracked black pepper, thyme, and 1/3 c. of the olive oil until ingredients are well mixed. Place the turkey breast in the marinade, turning to coat both sides of each breast entirely, then place the breasts in the refrigerator, to marinate, for at least 30 minutes.

About 20 minutes before the turkey is finished marinating, prepare the broccoli. Preheat oven to 400°F. In a medium-sized mixing bowl, add together the olive oil, garlic, the remaining ½ tsp. sea salt, and the remaining ¼ tsp. cracked black pepper. Add in the broccoli florets and toss to coat.

Spread out florets in an even layer on baking dish. Roast in oven for 15-20 minutes or until floret stems are fork-tender.

While the broccoli is roasting, prepare the turkey breasts for grilling. Preheat the grill to medium-high. Grease grates for direct grilling with high heat cooking spray.

Place the marinated turkey breasts directly onto the greased grill grates and cook for 4-5 minutes per side or until the breasts are cooked through and deep golden grill marks appear. The breasts should reach an internal temperature of 160°F.

To serve, place 1 grilled turkey breast on each serving plate alongside 1½ - 2 c. roasted broccoli florets. Sprinkle the remaining lemon juice over the florets, if desired, then serve and enjoy.