Lemon-Basil Turkey w/Roasted Veggies

Happy to be in
Onederland
on 11/10/08 1:45 am

1 Tbsp of butter in this recipe for an 8# bird doesn't seem too bad, you can let your family enjoy the potatoes, but you can have the squash and beets.

Get ready for Thanksgiving at our websites www.SwansonStock.com and www.SwansonBroth.com - they're stuffed with delicious recipes and tips.

Lemon-Basil Turkey with Roasted Vegetables

Prep Time: 20 min.
Cook Time: 1 hr. 30 min.

INGREDIENTS:

Vegetable cooking spray

2 medium lemons

8 -pound turkey breasts

1 tbsp. butter, melted

24 baby Yukon gold potatoes

1 lb. 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 onion, peeled

1 tbsp. dried basil leaves, crushed

1 cup Swanson® Chicken Stock

DIRECTIONS:
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 on 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. 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 170°F. and the vegetables are tender.

Tip: 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 and slip the skins off of the onions.

Some days your the dog and some days your the hydrant.

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Lemon-Basil Turkey w/Roasted Veggies

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Lemon-Basil Turkey w/Roasted Veggies