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!
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Ingredients
- 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
Instructions
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Tips
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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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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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Step 1
Stir the stock, lemon juice, basil, thyme and black pepper in a medium bowl.
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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.
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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.
