558 N. Main St., Prineville, OR 97754 | (541) 447-6205
Herb Roasted Turkey with Pan Gravy
“What we're really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving?”
~ Erma Bombeck
(FF) – Whether you're a first time host or seasoned pro, there are certain secrets to help ensure a holiday meal that is both elegant and effortless. Keeping a few key ingredients on-hand, like Swanson chicken stock and broth, helps make preparing for the main meal a little less stressful and also allows for more options when it comes to dressing up leftovers. Here are some recipes that are sure to please.
For more holiday tips and recipes, visit www.CampbellsKitchen.com.
Herb Roasted Turkey with Pan Gravy
Ingredients:
1 turkey (12 to 14 pounds)
1 tablespoon olive oil
1 carton (26 ounces) Swanson Chicken Stock (Regular or Unsalted) (about 3 1/4 cups)
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1/4 cup all-purpose flour
Directions:
Remove giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with paper towel. Tie ends of drumsticks together.
Place turkey, breast-side up, on rack in roasting pan. Brush turkey with oil. Insert meat thermometer into thickest part of meat, not touching bone.
Stir stock, lemon juice, basil, thyme and black pepper in large bowl. Reserve 1 3/4 cups stock mixture for the gravy. Pour remaining stock mixture over turkey.
Roast at 325°F for 3 hours, or until thermometer reads 165°F, basting occasionally with pan drippings. Begin checking for doneness after 2 1/2 hours roasting time.
Remove turkey from pan, cover and keep warm. Spoon off any fat and pour off all but 1 1/2 cups pan drippings.
Stir reserved stock mixture and flour in medium bowl until the mixture is smooth. Add flour mixture to the pan. Cook and stir over medium heat until mixture boils and thickens, scraping up browned bits from bottom of pan. Serve gravy with turkey.
