Herb Roasted Turkey with Pan Gravy
A simple orange and herb-infused stock is the base for a savory gravy that’s bursting with fall flavor.
- 12 pounds whole turkey
- 1 carton (26 oz.) Swanson® Chicken Stock (Regular or Unsalted) (about 3 1/4 cups)
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon olive oil
- 3 tablespoons orange juice
- 1 tablespoon chopped fresh basil leaves
- 1⁄4 cup all-purpose flour
- Preheat oven to 325°F. Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Use twine to tie the ends of the drumsticks together.
- Place the turkey, breast-side up, on a rack in a roasting pan. Brush the turkey with the olive oil and season with 1/4 tsp. each kosher salt and black pepper. Insert a meat thermometer into the thickest part of the meat, being careful not to touch the bone.
- Stir the stock, orange juice, basil, thyme and 1/8 tsp. additional black pepper in a large bowl. Reserve 1 3/4 cups of this stock mixture for the gravy. Pour the remaining stock mixture over the turkey.
- Roast turkey for 3 hours or until the thermometer reads 165°F, basting occasionally with the pan drippings. Begin checking for doneness 2 1/2 hours into the roasting time.
- 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.
- 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, if desired. Serve the gravy with the turkey.