Lemon-Basil Turkey with Roasted Vegetables

Campbell's Lemon-Basil Turkey with Roasted Vegetables Recipe

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.

At a glance


20 min.


1 hr. 50 min.



Roast: 1 hr. 30 min.

Made With

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

Vegetable cooking spray
2 medium lemons
1 turkey breast (about 8 pounds)
1 tablespoon butter, melted
24 baby Yukon gold potatoes
1 pound butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
8 medium beets, peeled and cut into 1-inch cubes (about 6 cups)
12 frozen small whole onions or 1 cup small white onions, peeled
1 tablespoon basil leaves, crushed
1 cup Swanson® Chicken Stock (Regular or Unsalted)

How to Make It

  • 1

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

  • 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.

  • 3

    Roast at 375°F. for 1 hour.

  • 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.

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  • 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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