Cooking Directions

• Stir the stock, rosemary, thyme and black pepper in a deep nonmetallic dish. Add the turkey and turn to coat. Cover the dish and refrigerate for 2 hours, turning the turkey occasionally to coat with the marinade.
• Remove the turkey from the marinade. Roast the turkey according to the package directions, basting occasionally with the marinade. Let the turkey stand for 10 minutes before slicing. Discard any remaining marinade.

Ingredients

• 1.75 cups Swanson® Chicken Stock
• 1 teaspoon dried rosemary leaves, crushed
• 1 teaspoon dried thyme, crushed
• 0.125 teaspoon ground black pepper
• 5 pound bone in turkey breast