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This turkey main dish from Campbell's Kitchen takes a little bit longer to prepare, but it's the slow roasting that keeps the meat and vegetables moist and flavorful.
Lemon-Basil Turkey with Roasted Vegetables
Prep: 20 min.; cook: 1 hr. 30 min.; ready in: 1 hr. 50 min.
Serves: 8
vegetable cooking spray
2 medium lemons
8-lb. turkey breast
1 tbsp. butter or 1 tbsp. margarine
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 frozen small whole onions or 1 cup onion
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.
TIP: To quickly peel onions, pour boiling water over onions and let stand 5 min. Then slip off skins.
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