Herb Roasted Turkey

 

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 Campbell’s Turkey Gravy

 

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.