Cooking Directions

• Stir the stock, lemon juice, basil, thyme and black pepper in a medium bowl.
• Roast the turkey according to the package directions, basting occasionally with the stock mixture during roasting. Let the turkey stand for 10 minutes before slicing. Discard any remaining stock mixture.
• Heat the gravy in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy with the turkey.

Ingredients

• 1.75 cups Swanson® Chicken Stock
• 3 tablespoons lemon juice
• 1 teaspoon dried basil leaves, crushed
• 1 teaspoon dried thyme, crushed
• 0.125 teaspoon ground black pepper
• 1 whole turkey (about 14 pounds)
• 2 cans (14 1/2 ounces each) Campbell’s® Turkey Gravy