One of Safeway's recipes for cooking turkey is Herb Roasted Turkey With Pan Gravy, which calls for brushing the bird with oil and seasoning with salt and pepper, then roasting with a lemon juice, basil, thyme and black pepper chicken stock. The turkey is served with a gravy made with the drippings and, optionally, either mushrooms or Dijon mustard.
Safeway's Herb Roasted Turkey With Pan Gravy
This recipe yields 12 servings, ideal for a holiday dinner.
Prep Time: 15 minutes
Cook Time: 3 hours
Ready In: 3 hours 15 minutes
- 1 12-14 pound turkey
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- 3 1/4 cups chicken stock
- 3 tablespoons lemon juice
- 1 teaspoon dried basil leaves, crushed
- 1 teaspoon dried thyme leaves, crushed
- 1/4 cup all-purpose flour
- Prepare the turkey
- Prepare the stock
- Roast the turkey
- Make the gravy
Remove the giblets and neck and rinse the turkey in cold water. Pat dry, then tie the legs together at the ends. Place breast-side facing up in a roasting pan and coat with the olive oil, salt and pepper. Insert a meat thermometer at the thickest point, avoiding the bone.
Combine the chicken stock, lemon juice, basil, thyme and a little more black pepper. Keep just under 2 cups of the mixture aside and pour the rest over the turkey.
Basting occasionally with pan drippings, roast the turkey at 325 F until the meat thermometer registers 165 F. Remove from the pan and keep warm and covered, discarding accumulated fat and all the drippings except 1 1/2 cups.
Combine the reserved stock with flour until smooth, then add to the pan drippings. Cook over medium heat, stirring continuously, until thickened and boiling. Mushrooms or Dijon mustard can be added to the gravy during this process if desired.