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Herb Roasted Turkey with Pan Gravy

Prep Time: 15 minutes

Cook Time: 3 hours

Servings: 12

A perfect recipe for the holiday turkey -- it tastes great and serves a dozen people.


  1 turkey (12 to 14 pounds)

  1 Tbs 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 Tbs lemon juice

  1 tsp dried basil leaves, crushed

  1 tsp dried thyme leaves, crushed

  1/4 cup all-purpose flour

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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.

For Mushroom Pan Gravy, add 6 ounces mushrooms, sliced (about 2 cups) to the 1 1/2 cups pan drippings in the roasting pan. Cook over medium-high heat until the mushrooms are tender, stirring occasionally. Proceed as directed above.

For Dijon Pan Gravy, stir 2 tablespoons Dijon-style mustard into the flour mixture before adding it to the roasting pan.

Nutritional Values per Serving using Swanson Chicken Stock.

Nutritional Information:

Calories 470

Total Fat 22g 

Saturated Fat 6g 

Cholesterol 175mg 

Sodium 279mg 

Total Carbohydrate 3g 

Protein 61g