2 tablespoons butter, melted2 medium lemon6 pound bone-in turkey breast16 ounces tri-color fingerling potato, cut in half4 cups cubed peeled seeded butternut squash6 medium carrot, peeled and cut into 1-inch pieces (about 3 cups)7 ounces frozen pearl onions (about 1 cup)1 tablespoon basil leaves, crushed1 cup Swanson® Chicken Stock
Heat the oven to 375°F. While the oven is heating, spread 1 tablespoon butter in the bottom of a roasting pan. Cut 1 lemon into thin slices. Squeeze 2 tablespoons juice from the remaining lemon. Season the turkey as desired. Loosen the skin from the turkey breast and place the lemon slices under the skin. Brush the turkey with the remaining butter. Place the turkey and vegetables into the pan and sprinkle with the basil. Stir the stock and lemon juice in a small bowl. Pour half the stock mixture over the turkey and vegetables.Roast for 1 hour.Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30 minutes more or until the internal temperature of the turkey reaches 165°F. and the vegetables are tender.