|
|
 |
| The Big Day is just two weeks away! Are you ready for some turkey? We’ve got you covered with this outstanding recipe featuring Swanson® Chicken stock, herbs and lemon juice. While there are all kinds of techniques for roasting turkey, this unique method involves pouring some of the stock over the bird before it goes into the oven. Then, during roasting, it’s basted with the stock and any drippings in the bottom of the pan. This is a simple, delicious way to achieve a moist and flavorful turkey, something you’ll be proud to place on your holiday table this season. |
| Find more Thanksgiving inspiration at |
|
 |
|
| Prep: 15 minutes |
| Total: 3 hours 25 minutes |
| Cook: 10 minutes |
| Roast: 3 hours |
| Makes: 12 servings |
|
|
|
| Herb Roasted Turkey with Pan Gravy |
| Ingredients: |
| 1 turkey (12 to 14 pounds) |
| 1 tablespoon olive oil |
| Kosher salt and freshly ground black pepper |
| 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 |
| 1/4 cup all-purpose flour |
| Directions: |
| 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. |
| 2. Place the turkey, breast-side up, on a rack in a roasting pan. Brush the turkey with the oil. Season with the salt and black pepper. Insert a meat thermometer into the thickest part of the meat, not touching the bone. |
| 3. Stir the stock, lemon juice, basil, thyme and 1/8 teaspoon additional black pepper in a large bowl. Reserve 1 3/4 cups stock mixture for the gravy. Pour the remaining stock mixture over the turkey. |
| 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. |
| 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. |
| 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, if desired. Serve the gravy with the turkey. |
|
|
|
|
|
|
| While a beautifully roasted whole turkey is a Thanksgiving icon, there’s something to be said for the straightforward ease of roasting just the breast. Marinated in Swanson® Chicken stock, rosemary and thyme prior to roasting, this turkey is moist, succulent and delicious, the perfect centerpiece to any Thanksgiving dinner plate. |
|
|
|
|
|
|
|
 |
| For tender, juicy meat, let the turkey rest for at least 20 minutes before carving. This allows juices to redistribute throughout the muscle fibers. Carve too soon, and the juices will simply end up on the cutting board. In fact, the turkey can rest for up to an hour, giving you time to put the finishing touches on side dishes! |
|
|
|
|
|
|
|
| WHAT'S YOUR REASON? DISH ABOUT IT. |
|
|
