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

Prep

20 min.

Total

1 hr. 50 min.

Serves

8

Roast: 1 hr. 30 min.

Made With

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

as needed Vegetable cooking spray
2 each medium lemons
1 each turkey breasts (about 8 pounds)
1 tablespoon butter, melted
24 each baby Yukon gold potatoes
1 pound butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
8 each medium beets, peeled and cut into 1-inch cubes (about 6 cups)
12 each  small whole frozen pearl 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.

Full Screen View

Recipe Nutritional Information

Made With

Swanson® Chicken Stock

calories

830

totalfat

11g

saturatedfat

3.5g

cholesterol

365mg

sodium

610mg

totalcarbohydrate

36g

dietaryfiber

7g

protein

141g

vitamina

120%DV

vitaminc

60%DV

calcium

10%DV

iron

35%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#25668_1

Your Recently Viewed Recipes