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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.14 Kcal (1068 kJ) | ||
| Calories from fat | 41.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.57g | 7% | |
|---|---|---|---|
| Cholesterol | 113.38mg | 38% | |
| Sodium | 2329.03mg | 97% | |
| Potassium | 1353.06mg | 29% | |
| Total Carbs | 13.46g | 4% | |
| Sugars | 5.19g | 21% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 37.57g | 75% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 69.84 Kcal (292 kJ) | ||
| Calories from fat | 11.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 7% | |
|---|---|---|---|
| Cholesterol | 31.03mg | 38% | |
| Sodium | 637.49mg | 97% | |
| Potassium | 370.35mg | 29% | |
| Total Carbs | 3.69g | 4% | |
| Sugars | 1.42g | 21% | |
| Dietary Fiber | 0.57g | 8% | |
| Protein | 10.28g | 75% | |
| Vitamin C | 2.9mg | 18% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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