Ingredients
6 medium carrots3 celery ribs2 medium onions2 cups reduced-sodium chicken broth1 cup water1 cup minced fresh basil2 tablespoons grated lemon zest4 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper1 bone-in turkey breast (5 to 6 pounds)2 medium lemons, sliced
Preparation
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 zest, 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 minutes before slicing turkey. Serve with vegetables.
