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!
Ingredients
1.75 cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme, crushed
0.125 teaspoon ground black pepper
1 whole turkey (about 14 pounds)
2 cans (14 1/2 ounces each) Campbell’s® Turkey Gravy
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme, crushed
0.125 teaspoon ground black pepper
1 whole turkey (about 14 pounds)
2 cans (14 1/2 ounces each) Campbell’s® Turkey Gravy
Instructions
Stir the stock, lemon juice, basil, thyme and black pepper in a medium bowl.
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.
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.
Herb Roasted Turkey
Print
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!
Ingredients
1.75 cups Swanson® Chicken Stock3 tablespoons lemon juice1 teaspoon dried basil leaves, crushed1 teaspoon dried thyme, crushed0.125 teaspoon ground black pepper1 whole turkey (about 14 pounds)2 cans (14 1/2 ounces each) Campbell’s® Turkey Gravy
Instructions
Stir the stock, lemon juice, basil, thyme and black pepper in a medium bowl.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.
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