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Herb Roasted Turkey

Herb Roasted Turkey


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!

serves 7 people


cost per recipe: $13.39

The price is determined by the national average.

  • 1 3/4

    cups Swanson® Chicken Stock

  • 3

    tablespoons lemon juice

  • 1

    teaspoon dried basil leaves, crushed

  • 1

    teaspoon dried thyme, crushed

  • 1/8

    teaspoon ground black pepper

  • 1

    whole turkey (about 14 pounds)

  • 2

    cans (14 1/2 ounces each) Campbell’s® Turkey Gravy

view nutrition info

How to Make It

Step 1

Stir the stock, lemon juice, basil, thyme and black pepper in a medium bowl.

Step 2

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.

Step 3

Heat the gravy in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy with the turkey.

Recipe Tips

  • 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.

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Made With
 Campbell’s® Turkey Gravy

Campbell’s® Turkey Gravy

Swanson® Chicken Stock

Swanson® Chicken Stock


Ratings & Reviews

  • chicky1112

    November 23, 2006

    Herb Roasted Turkey

    I have used this recipe for basting my turkey for a few years now, and it has never let me down. Every year my turkey is moist and flavorful, and my husband is proud that it came from our oven!

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