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Lemon-Basil Turkey Breast

 Lemon-Basil Turkey Breast
You can transform plain turkey into a company dish with a refreshing blend of lemon and basil. The golden brown meat is super-moist and tender.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin
12 ServingsPrep: 20 min. Bake: 2 hours


  • 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


  • Cut carrots and celery into 2-in. lengths; cut onions into wedges.
  • Place in a roasting pan; add broth and water.
  • In a small bowl, combine the basil, lemon peel, garlic, salt and
  • pepper. With fingers, carefully loosen skin from the turkey breast;
  • rub mixture under the 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 a
  • thermometer reads 170°, basting every 30 minutes. Cover loosely
  • with foil if turkey browns too quickly. Cover and let stand for 15

2 of 2

Lemon-Basil Turkey Breast (continued)

Directions (continued)

  • minutes before slicing turkey. Serve with vegetables. Yield: 12
  • servings.
Nutritional Facts: 5 ounces cooked turkey (calculated without skin) and 1/4 cup vegetables equals 192 calories, 1 g fat (trace saturated fat), 98 mg cholesterol, 290 mg sodium, 7 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer