Classic Roasted Turkey with Pan Gravy

Campbell's Classic Roasted Turkey with Pan Gravy Recipe

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.

At a glance

Prep

15 min.

Total

3 hr. 55 min.

Serves

6

Stand: 10 min.

Roast: 3 hr. 30 min.

Cost per recipe: $22.30

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What You'll Need

1 turkey (12 to 14 pounds)
1 3/4 cups Swanson® Chicken Stock
3 tablespoons all-purpose flour

How to Make It

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie.
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RID#50361

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