Herb Roasted Turkey with Pan Gravy

Campbell's Herb Roasted Turkey with Pan Gravy Recipe

Here's an easy, reliable way to ensure a moist and flavorful turkey...simply pour the herb-seasoned chicken stock over the bird, then baste with the pan drippings while it roasts. When the turkey is done, use a bit more stock to make a quick and savory gravy.

At a glance


15 min.


3 hr. 25 min.



Cook: 10 min.

Roast: 3 hr.

Made With

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 turkey (12-14 lbs)
1 tablespoon olive oil
1/4 teaspoon kosher salt and freshly ground black pepper
1 carton (26 ounces) Swanson® Chicken Stock (Regular or Unsalted) (about 3 1/4 cups)
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme, crushed
1/4 cup all-purpose flour

How to Make It

  • 1

    Remove the package of 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 roasting pan.  Brush the turkey with the oil.  Season with the salt and black pepper.  Insert a meat thermometer into the thickest part of the meat, not touching the bone.

  • 3

    Stir the stock, lemon juice, basil, thyme and 1/8 teaspoon additional black pepper in a large bowl.  Reserve 1 3/4 cups stock mixture for the gravy.  Pour the remaining stock mixture over the turkey.

  • 4

    Roast at 325°F. for 3 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings.  Begin checking for doneness after 2 1/2 hours of the roasting time.

  • 5

    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.

  • 6

    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.

Full Screen View

  • For Mushroom Pan Gravy, add 6 ounces mushrooms, sliced (about 2 cups) to the 1 1/2 cups pan drippings in the roasting pan.  Cook over medium-high heat until the mushrooms are tender, stirring occasionally.  Proceed as directed above.
  • For Dijon Pan Gravy, stir 2 tablespoons Dijon-style mustard into the flour mixture before adding it to the roasting pan.
  • For even more turkey flavor, you can substitute Swanson® Turkey Stock for the chicken stock. 
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes