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 basil.
Ingredients
2 tablespoons butter, melted2 medium lemon6 pound bone-in turkey breast16 ounces tri-color fingerling potato, cut in half4 cups cubed peeled seeded butternut squash6 medium carrot, peeled and cut into 1-inch pieces (about 3 cups)7 ounces frozen pearl onions (about 1 cup)1 tablespoon basil leaves, crushed1 cup Swanson® Chicken Stock
Instructions
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.
Lemon-Basil Turkey with Roasted Vegetables
Print
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.
Ingredients
2 tablespoons butter, melted2 medium lemon6 pound bone-in turkey breast16 ounces tri-color fingerling potato, cut in half4 cups cubed peeled seeded butternut squash6 medium carrot, peeled and cut into 1-inch pieces (about 3 cups)7 ounces frozen pearl onions (about 1 cup)1 tablespoon basil leaves, crushed1 cup Swanson® Chicken Stock
Instructions
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.
Recommended
Baked Teriyaki Chicken
A fusion of sweet and tangy teriyaki sauce blended together with the mild taste of chicken, makes for an incredible and age-old classic.
Chicken Alfredo
A buttery, creamy and robust Italian classic, a meal that's sure to please the whole family!
Slow Cooker Chicken and Dumplings
Enjoy the succulent taste of juicy chicken breast and tender dumplings. The perfect slow cooker recipe to warm you up on those cold, wintry nights.
Chocolate Bundt Cake
A decadent chocolate bundt cake that's sure to please even the biggest chocolate lovers!
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!