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Lemon-Basil Turkey with Roasted Vegetables

Lemon-Basil Turkey with Roasted Vegetables


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.

serves 8 people


cost per recipe: $90.84

The price is determined by the national average.

  • as needed vegetable cooking spray

  • 2

    each medium lemon

  • 1

    each turkey breast(about 8 pounds)

  • 1

    tablespoon butter, melted

  • 24

    each baby Yukon Gold potato

  • 1

    pound butternut squash, peeled and cut into 1-inch cubes (about 4 cups)

  • 8

    each medium beet, peeled and cut into 1-inch cubes (about 6 cups)

  • 12

    each  small whole frozen pearl onionsor 1 cup small white onions, peeled

  • 1

    tablespoon basil leaves, crushed

  • 1

    cup Swanson® Chicken Stock(Regular or Unsalted)

view nutrition info

How to Make It

Step 1

Spray a 17 x 11-inch roasting pan with the cooking spray.

Step 2

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.

Step 3

Roast at 375°F. for 1 hour.

Step 4

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.

Recipe Tips

  • Helper: To quickly peel the onions, place the onions in a medium bowl. Pour boiling water over the onions to cover and let stand for 5 minutes. Drain the onions and slip the skins off.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock


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