November 24, 2010

Herb Roasted Turkey with Pan Gravy

From: Campbell's Kitchen
Prep: 15 minutes
Cook: 10 minutes
Roast: 3 hours 
Serves: 12
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with herb-seasoned chicken stock during roasting.  When the turkey is done, use a bit more stock to make a quick and savory gravy.


1 turkey (12- to 14-pounds)
1 tablespoon olive oil
1 carton (26 ounces) Swanson® Chicken Stock (about 3 1/4 cups)
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1/4 cup all-purpose flour


Remove the package of giblets and neck from the turkey cavity.  Rinse the turkey with cold water and pat dry with a paper towel.  Tie the ends of the drumsticks together.
Place the turkey, breast-side up, on a rack in a shallow roasting pan.  Brush the turkey with the oil.  Insert a meat thermometer into the thickest part of the meat, not touching the bone.
Stir the stock, lemon juice, basil, thyme and black pepper in a large bowl.  Reserve 1 3/4 cups stock mixture for the gravy.  Pour the remaining stock mixture over the turkey.
Roast at 325°F. for 3 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings.  Begin checking for doneness after 2 1/2 hours of the roasting time.
Remove the turkey from the pan and keep warm.  Spoon off any fat and pour off all but 1 1/2 cups pan drippings.
Stir the reserved stock mixture and the flour in a small bowl until the mixture is smooth.  Add the flour mixture to the pan.  Cook and stir over medium heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan.  Serve the gravy with the turkey.

Nutrition Information

Nutritional Values per Serving
Using Swanson Chicken Stock: : Calories 470, Total Fat 22g, Saturated Fat 6g, Cholesterol 175mg, Sodium 279mg, Total Carbohydrate 3g, Dietary Fiber 0g, Protein 61g, Vitamin A 0%DV, Vitamin C 2%DV, Calcium 6%DV, Iron 24%DV

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