Classic Thanksgiving Dinner

Make Herb Roasted Turkey with Pan Gravy

179 烤火鸡

Here’s an easy, reliable way to ensure a moist and flavorful turkey…simply pour the herb-seasoned chicken stock over the bird, then baste with the pan drippings while it roasts. When the turkey is done, use a bit more stock to make a quick and savory gravy.

What you will need
1 whole turkey (about 14 pounds)
1 tablespoon olive oil
3 1/4 cups Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme, crushed
1/4 cup all-purpose flour

How to make it
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 the turkey as desired. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
3.Stir the stock, lemon juice, basil and thyme 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 to taste. Serve the gravy with the turkey.



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