Classic Roasted Turkey with Pan Gravy
Serving Size / Yield
- 1 turkey (12- to 14- lb.)
- 1 3/4 C. SwansonÂ® Chicken Stock
- 3 Tbsp. all-purpose flour
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 180°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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