Classic Roasted Turkey with Pan Gravy
Whether it's your first time roasting a turkey, or you're a seasoned pro, you can ensure flavorful results with this tried-and-true recipe. It's so simple to make this classic, you'll find it's your anytime turkey recipe...no need to wait for Thanksgiving.
Ingredients
1 whole turkey (about 14 pounds)1.75 cups Swanson® Chicken Stock3 tablespoons all-purpose flour
Instructions
Remove the package of the 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.Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.Roast at 325°F. for 3 to 3 1/2 hours or until the thermometer reads 165°F. and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.
Classic Roasted Turkey with Pan Gravy
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Whether it's your first time roasting a turkey, or you're a seasoned pro, you can ensure flavorful results with this tried-and-true recipe. It's so simple to make this classic, you'll find it's your anytime turkey recipe...no need to wait for Thanksgiving.
Ingredients
1 whole turkey (about 14 pounds)1.75 cups Swanson® Chicken Stock3 tablespoons all-purpose flour
Instructions
Remove the package of the 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.Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.Roast at 325°F. for 3 to 3 1/2 hours or until the thermometer reads 165°F. and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.
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