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Holiday Lemon-Basil Turkey with Roasted Vegetables

Lemon-Basil Turkey with Roasted Vegetables

Vegetable cooking spray
2 medium lemons
8-lb. turkey breast
1 tbsp. butter OR margarine, melted
24 baby Yukon gold potatoes
1 lb. butternut squash, peeled and cut into 1″ cubes (about 3 cups)
8 medium beets, peeled and cut into 1″ cubes (3 3/4 cups)
12 small white onions, peeled OR 1 cup frozen small whole onions
1 tbsp. dried basil leaves, crushed
1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified
Organic)

SPRAY 17″ x 11″ roasting pan with vegetable cooking spray.
CUT 1 lemon into thin slices.  Squeeze 2 tbsp. juice from remaining
lemon.  Loosen skin on turkey breast and place lemon slices under skin.
Brush turkey with butter.  Place turkey and vegetables in prepared pan.
Sprinkle with basil.  Mix broth and lemon juice.  Pour half of broth
mixture over all.   ROAST at 375°F. for 1 hr.   STIR vegetables.  Add remaining broth mixture to pan.  Roast 30 min. or  until done.  Serves 8.

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December 25, 2008 Posted by | Christmas, Cooking, Cooking and Food, Dinner, Events, Family, Food, Holidays, Lunch, Meals, Recipe, Recipes, Turkey, Vegetable Recipes, Vegetables | , , , , , , , , , , , , , , | 1 Comment