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Herb Roasted Turkey & Pan Gravy
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| Prep Time: 15 min Cook Time: 180 min Ingredients Turkey: 1 ¾ cups (425 mL) CAMPBELL'S® Ready to Use 25% Less Salt Chicken Broth | |
| 3 tbsp (45 mL) | lemon juice |
| 1 tsp (5 mL) | each, dried basil leaves and dried thyme leaves, crushed |
| 1/8 tsp (0.5 mL) | ground black pepper |
| 1 (12 lb / 5.5 kg) | turkey |
| Pan Gravy: 2 cups (500 mL) CAMPBELL'S® Ready to Use 25% Less Salt Chicken Broth | |
| 1/4 cup (60 mL) | all-purpose flour |
Directions
1. Turkey: Mix 1¾ cups (425 mL) broth with lemon juice, basil, thyme and black pepper.
2. Roast turkey according to package directions (until internal temperature of turkey reaches 180°F / 82°C), basting occasionally with broth mixture.
3. Remove turkey from roasting pan and let stand 10 minutes before slicing.
4. Pan Gravy: With turkey removed from roasting pan, skim fat off, leaving drippings – about 1/2 cup (125 mL). Combine 2 cups (500 mL) broth with flour. Gradually stir broth mixture into drippings in roasting pan and stir well.
5. Cook and stir until mixture boils and thickens, stirring often. Serve with sliced turkey.
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