Lemon-Basil Turkey Breast Recipe

Lemon-Basil Turkey Breast Recipe
Lemon-Basil Turkey Breast Recipe photo by Taste of Home
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Lemon-Basil Turkey Breast Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours

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

Directions

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 meat 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. Yield: 12 servings.
Originally published as Lemon-Basil Turkey Breast in Country Woman October/November 2010, p38

Nutritional Facts

5 ounce-weight: 192 calories, 1g fat (0 saturated fat), 98mg cholesterol, 290mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.

  • 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
  1. 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.
  2. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat 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. Yield: 12 servings.
Originally published as Lemon-Basil Turkey Breast in Country Woman October/November 2010, p38

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