Lemon-Basil Turkey Breast

By carvalhohm

Ingredients

• 6 medium carrots
• 3 celery ribs
• 2 medium onions
• 2 cups reduced-sodium chicken broth
• 1 cup water
• 1 cup minced fresh basil
• 2 tablespoons grated lemon peel
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 bone-in turkey breast (5 to 6 pounds)
• 2 medium lemons, sliced

Preparation

Step 1

Cut carrots and celery into 2-in. lengths; cut onions into wedges. Place in roasting pan; add broth and water.

In small bowl, combine basil, lemon peel, garlic, salt and pepper. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks. Place turkey breast over carrot mixture. Place lemon slices over skin.

Bake, uncovered, at 325° for 2 to 2-1/2 hours or until thermometer reads 170°, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 15 minutes before slicing turkey. Serve with vegetables.