Here's a simple, effective
way to ensure a moist and tasty turkey,
just pour the lemon and herb-seasoned chicken stock over the turkey,
then drizzle with the pan drippings, while it roasts. Finished with seasoned turkey
gravy, it probably couldn't have been better!
Ingredients
1.75 cups Chicken Stock
3 tablespoons lemon juice
1 teaspoon dried basil
leaves, crushed
1 teaspoon dried thyme,
crushed
1/2 teaspoon ground black
pepper
1 whole turkey (about 14
pounds)
2 cans 14 1/2 ounces each
Directions
In a medium container, whisk
in the stock, lemon juice, basil, thyme and black pepper.
Roast the turkey according to
the instructions of the packet, stirring regularly with the mixture of the stock
when roasting. Let the turkey stand 10 minutes before cutting. Discard every
combination of the remaining stock. Heat the gravy in a 1-quarter saucepan over
medium heat until it is thick and bubbly. Serve the turkey sauce.
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