“Okay guys, I have exactly 28 minutes until I have to baste again.” -Friends
There is a Friends reference for everything. My mom and I joke that we have always found a Friends reference for all occasions. Therefore, it is fitting that the first time I cook a turkey, I find a Friends quote to capture this moment.
I’ll be honest, I was nervous about roasting my first turkey. I wasn’t worried about what my husband would think, because there is a McDonald’s around the corner if the turkey didn’t turn out right. I wanted to accomplish a cooking task that felt was “out of my scope of practice,” as we would say in the nursing world. I have never hosted a Thanksgiving at our house, but I felt this was great practice for that possibility in the future.
I will admit, I had a hard time finding a whole turkey this time of year, but I substituted it for a 7 pound turkey breast (so excited that I didn’t have to remove the insides).
1 3/4 cups Swanson Chicken Stock
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushe
1 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 (12 to 14 pound) turkey (or in my case 7 pound turkey breast)
- Stir the stock, lemon juice, basil, thyme, and black pepper in a small bowl.
- Roast the turkey according to the package directions (the turkey I prepared took approximately 3 hours on 350 degrees), basting every 30 minutes (or whenever you are able in between chores or Netflix) with the stock mixture while cooking.
- Let turkey stand for 10 minutes before slicing.
- Stir the remaining stock mixture and flour in a small bowl until the mixture is smooth.
- Remove turkey from roasting pan and spoon off any fat that remains.
- Add the stock mixture to the roasting pan. Place in oven for another 10 minutes or until mixture starts to thicken.
- Serve turkey with gravy.
Recipe: Campbell’s Favorite Recipes, pg. 202