Herb Roasted Turkey & Pan Gravy
- Mix stock or broth with lemon juice, basil, thyme and black pepper to create basting mixture.
- Roast turkey according to package directions (until internal temperature of turkey reaches 180°F / 82°C), basting occasionally with basting mixture.
- Once cooked, remove turkey from roasting pan and let turkey stand for 10 minutes before slicing.
- Pour drippings into a saucepan skim off fat leaving around ½ cup of drippings.
- Add remaining stock or broth mixture and flour to drippings in saucepan.
- Heat until mixture boils and thickens, stirring often. Serve with sliced turkey.
- Sauté sliced mushrooms in butter with thyme before adding the pan drippings to make mushroom gravy.
- Replace the dried herbs with 2 tbsp (30 mL) chopped fresh herbs, such as thyme and tarragon.
- Double the gravy to have enough to serve with leftover or to make hot turkey sandwiches.
- Reheat turkey without losing flavour by using Campbell's® Ready to Use Chicken Broth. Arrange leftover turkey in a stove top pot and add enough broth to cover the bottom, warm on med-low until heated through.
- If using broth, use 600ml. Given stock is more concentrated flavour, boil basting mixture for 10 minutes (or until reduced slightly) to intensify the flavour.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
CAMPBELL’S® Ready to Use Chicken Broth
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