Lemon-Basil Turkey with Roasted Vegetables

Take a minute to enjoy the delightful aromas in your kitchen, as this
autumn crowd-pleaser roasts to perfection.

Lemon-Basil Turkey with Roasted Vegetables
from Campbell's Kitchen

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

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(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)

Directions:
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.
TIP: To quickly peel onions, pour boiling water over onions and let
stand 5 min. Then slip off skins.

Nutrition Information:
Nutritional Values per Serving with Swanson(R) Chicken Broth: Calories
704, Total Fat 4g, Saturated Fat 2g, Cholesterol 243mg, Sodium 366mg,
Total Carbohydrate 70g, Dietary Fiber 10g, Protein 95g, Vitamin A
124%DV, Vitamin C 72%DV, Calcium 15%DV, Iron 44%DVNutritional Values per
Serving with Swanson(R) Natural Goodness(TM) Chicken Broth: Calories
704, Total Fat 4g, Saturated Fat 2g, Cholesterol 243mg, Sodium 317mg,
Total Carbohydrate 70g, Dietary Fiber 10g, Protein 95g, Vitamin A
124%DV, Vitamin C 72%DV, Calcium 15%DV, Iron 44%DV

Kitchen Clip:
Butternut squash is large, cylindrical and has a pale yellow skin. Its
rind is very thin, making it easy to peel with a vegetable peeler.
Received on Thu Oct 12 19:24:20 2006