Herb Roasted Turkey with Pan Gravy

Herb Roasted Turkey with Pan Gravy

“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).

Ingredients

1 3/4 cups Swanson Chicken StockTurkey Ingredients

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)

Oven Ready

Directions

  1. Stir the stock, lemon juice, basil, thyme, and black pepper in a small bowl.
  2. 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.
  3. Let turkey stand for 10 minutes before slicing.
  4. Stir the remaining stock mixture and flour in a small bowl until the mixture is smooth.
  5. Remove turkey from roasting pan and spoon off any fat that remains.
  6. Add the stock mixture to the roasting pan.  Place in oven for another 10 minutes or until mixture starts to thicken.
  7. Serve turkey with gravy.

Turkey

Herb Roasted Turkey with Pan Gravy completed

Emily

Recipe:  Campbell’s Favorite Recipes, pg. 202

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