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Herb Roasted Turkey and Pan Gravy
Makes 16 servings cook time: 180 min. Photo By: Campbells
By Campbells®


  1. Turkey: Mix stock with lemon juice, basil, thyme and black pepper.
  2. Roast turkey according to package directions (until internal temperature of turkey reaches 180°F / 82°C), basting occasionally with broth mixture.
  3. Remove turkey from roasting pan. Skim fat off, leaving drippings – about 1/2 cup in the roasting pan and let turkey stand 10 minutes before slicing. Discard the remaining stock mixture.
  4. Pan Gravy: Combine stock with flour. Gradually stir mixture into drippings in roasting pan and stir well.
  5. Cook and stir until mixture boils and thickens, stirring often. Serve with sliced turkey.
  • 1 carton CAMPBELL'S Stock First™ Chicken Stock
  • 3 tbsp (45 mL) Lemon juice
  • 1 tsp (5 mL) each, dried basil leaves and dried thyme leaves, crushed
  • 1/8 tsp (.5 mL) black pepper
  • 1 (12lb/5.5 kg) turkey
  • Pan Gravy:
  • 1 carton CAMPBELL'S Stock First™ Chicken Stock
  • ¼ cup (60 mL) all-purpose flour