Popular Topics

Lemon-Basil Turkey with Roasted Vegetables

Lemon-Basil Turkey with Roasted Vegetables

0 0

White meat turkey and colorful fall vegetables are kept moist and flavorful with a refreshing basting sauce made with chicken stock, lemon juice and basil.

serves 8 people

Ingredients

cost per recipe: $48.78

The price is determined by the national average.

  • 2

    tablespoons butter, melted

  • 2

    medium lemon

  • 6

    pound bone-in turkey breast

  • 16

    ounces tri-color fingerling potato, cut in half

  • 4

    cups cubed peeled seeded butternut squash

  • 6

    medium carrot, peeled and cut into 1-inch pieces (about 3 cups)

  • 7

    ounces frozen pearl onions (about 1 cup)

  • 1

    tablespoon basil leaves, crushed

  • 1

    cup Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock

view nutrition info

How to Make It

Heat the oven to 375°F.  While the oven is heating, spread 1 tablespoon butter in the bottom of a roasting pan.  Cut 1 lemon into thin slices. Squeeze 2 tablespoons juice from the remaining lemon.  Season the turkey as desired.  Loosen the skin from the turkey breast and place the lemon slices under the skin. Brush the turkey with the remaining butter. Place the turkey and vegetables into the pan and sprinkle with the basil. Stir the stock and lemon juice in a small bowl. Pour half the stock mixture over the turkey and vegetables. Roast for 1 hour. Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30 minutes more or until the internal temperature of the turkey reaches 165°F. and the vegetables are tender.
Step 1

Heat the oven to 375°F.  While the oven is heating, spread 1 tablespoon butter in the bottom of a roasting pan.  Cut 1 lemon into thin slices. Squeeze 2 tablespoons juice from the remaining lemon. 

Step 2

Season the turkey as desired.  Loosen the skin from the turkey breast and place the lemon slices under the skin. Brush the turkey with the remaining butter. Place the turkey and vegetables into the pan and sprinkle with the basil. Stir the stock and lemon juice in a small bowl. Pour half the stock mixture over the turkey and vegetables.

Step 3

Roast for 1 hour.

Step 4

Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30 minutes more or until the internal temperature of the turkey reaches 165°F. and the vegetables are tender.

Recipe Tips

  • Time-Saving Tip: To save on prep time, you can substitute 6 cups baby-cut carrots for the regular carrots.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Swanson® Unsalted Chicken Stock

Swanson® Unsalted Chicken Stock

Buy Now
Swanson® Chicken Stock

Swanson® Chicken Stock

Buy Now

Ratings & Reviews

(0)

There aren't any reviews yet.

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed