Lemon-Basil Turkey Breast

1/2 cup chopped fresh basil
2 cloves garlic, minced
1 tbs grated lemon peel
1 boneless turkey breast half (about 1 1/2 lbs) or use thin turkey cutlets (about 6)
2 large lemons, sliced
1 1/2 cups thinly sliced carrots
1 medium yellow onion, chopped (about 1 cup)
3/4 cup chopped celery
1 cup reduced-sodium chicken broth
1 cup water

Preheat oven to 325. In small bowl combine basil, garlic, and lemon peel. Mix well. Starting from short edge, gently loosen skin of turkey breast with fingertips. Spread basil mixture under skin, and arrange lemon slices on tip of basil mixture. (If using turkey cutlets, simply top with basil mixture and lemon slices, then fold each cutlet in half. Bake as directed for 25 minutes).
In large roasting pan, combine vegetables, broth, and water. Set a roasting rack over vegetables. Place turkey on rack; roast about 1 hour, until internal temperature is 170. Baste frequently with pan juices. Place turkey on carving board. Let stand for 20 minutes. Carve and remove skin to serve.
For an easy sauce, drain vegetables from roasting pan; place in a food processor fitted with metal blade (discard juices). Add 1 cup reduced-sodium chicken brother to vegetables and process until smooth. Warm puree in saucepan over low heat.