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Herb Roasted Turkey with Pan Gravy

Herb Roasted Turkey with Pan Gravy

4.5 6

Here's an easy, reliable way to ensure a moist and flavorful turkey...simply pour the herb-seasoned chicken stock over the bird, then baste with the pan drippings while it roasts. When the turkey is done, use a bit more stock to make a quick and savory gravy.

serves 7 people

Ingredients

cost per recipe: $11.88

The price is determined by the national average.

  • 1

    whole turkey (about 14 pounds)

  • 1

    tablespoon olive oil

  • 3 1/4

    cups Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock

  • 3

    tablespoons lemon juice

  • 1

    teaspoon dried basil leaves, crushed

  • 1

    teaspoon dried thyme, crushed

  • 1/4

    cup all-purpose flour

view nutrition info

How to Make It

Step 1

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.

Step 2

Place the turkey, breast-side up, on a rack in a roasting pan.  Brush the turkey with the oil.  Season the turkey as desired.  Insert a meat thermometer into the thickest part of the meat, not touching the bone.

Step 3

Stir the stock, lemon juice, basil and thyme in a large bowl.  Reserve 1 3/4 cups stock mixture for the gravy.  Pour the remaining stock mixture over the turkey.

Step 4

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.

Step 5

Remove the turkey from the pan, cover and keep warm.  Spoon off any fat and pour off all but 1 1/2 cups pan drippings.

Step 6

Stir the reserved stock mixture and the flour in a medium 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.  Season to taste.  Serve the gravy with the turkey.

Recipe Tips

  • For Mushroom Pan Gravy, add 6 ounces mushrooms, sliced (about 2 cups) to the 1 1/2 cups pan drippings in the roasting pan.  Cook over medium-high heat until the mushrooms are tender, stirring occasionally.  Proceed as directed above.
  • For Dijon Pan Gravy, stir 2 tablespoons Dijon-style mustard into the flour mixture before adding it to the roasting pan.
  • For even more turkey flavor, you can substitute Swanson® Turkey Stock for the chicken stock. 
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Made With
Swanson® Unsalted Chicken Stock

Swanson® Unsalted Chicken Stock

BUY NOW
Swanson® Chicken Stock

Swanson® Chicken Stock

BUY NOW

Ratings & Reviews

(6)
  • Couskare

    November 27, 2015

    Don't count on the timing

    Thanksgiving 2015 and I'm the only cook in the home. The turkey wasn't ready when it was supposed to be. Don't count on the 3 hour cook time for a 13lb turkey if you have your oven at 325. My 80 year old mother said she never follows the directions for the oven temperature (she does 350##, but I did. We pulled what little turkey appeared to be cooked enough just to continue on with our meal but it was certainly a disappointment considering all the work #and love) that was put into preparing our meal.

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  • Sumesh K.

    April 2, 2014

    Testing rating

    hmmmm. Good

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  • Liz1979

    October 30, 2012

    Excellent!

    This is a great recipe. I have been doing it for two years in a row and it has been great! Of course, getting ready to make it again this year.

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  • Shirley B.

    December 12, 2011

    Herb Roasted Turkey with Pan Gravy

    Great for Thanksgiving. My first year making the Thanksgiving feast and it was the bomb. Everyone enjoyed it.

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    (0) (0)
  • jjeger

    December 2, 2010

    Herb Roasted Turkey with Pan Gravy

    It took longer in the oven than it said (about 4.5 hours) but I was very good. I am in college and have NEVER made a turkey before! My roommates and I did a Thanksgiving potluck dinner so I did the turkey. The gravy was especially good (not with the mashed potatoes though)! I would for sure do this again!

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