White meat turkey and colorful fall vegetables are kept moist and flavorful with a refreshing basting sauce made with chicken stock, lemon juice and fresh basil.
cost per recipe: $57.33
The price is determined by the national average.
as needed vegetable cooking spray
each medium lemon
each turkey breast(about 8 pounds)
tablespoon butter, melted
each baby Yukon Gold potato
pound butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
each medium beet, peeled and cut into 1-inch cubes (about 6 cups)
each small whole frozen pearl onionsor 1 cup small white onions, peeled
tablespoon basil leaves, crushed
cup Swanson® Chicken Stock(Regular or Unsalted)
Spray a 17 x 11-inch roasting pan with the cooking spray.
Cut 1 lemon into thin slices. Squeeze 2 tablespoons juice from the remaining lemon. Loosen the skin from the turkey breast and place the lemon slices under the skin. Brush the turkey with the 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 at 375°F. for 1 hour.
Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30 minutes or until the internal temperature of the turkey reaches 165°F. and the vegetables are tender.