Herb Roasted Turkey
Prep: 15 minutes
Stand: 10 minutes
Roast: 4 hours
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply pour the lemon and herb-seasoned chicken stock over the bird, then baste with the pan drippings while it roasts. Served with prepared turkey gravy, it just couldn't be easier!
1 3/4 cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tsp. dried basil leaves, crushed
1 tsp. dried thyme, crushed
1/8 tsp. ground black pepper
12 pounds turkey
2 cans (14 1/2 ounces each ) Campbell’s® Turkey Gravy
Stir the stock, lemon juice, basil, thyme and black pepper in a medium bowl.
Alternate Preparation: The turkey may be roasted in a Reynolds® Oven Bag, following the package directions, pouring the stock mixture over the turkey before closing the bag.
Roast the turkey according to the package directions, basting occasionally with the stock mixture during roasting. Let the turkey stand for 10 minutes before slicing. Discard any remaining stock mixture.
Heat the gravy in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy with the turkey.