Cooking Directions

• Stir 1 3/4 cups stock, lemon juice, basil, thyme and 1/8 teaspoon black pepper in a medium bowl.
• Heat the remaining stock, remaining black pepper, celery, onion and mushrooms in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing to the saucepan and mix lightly.
• Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing lightly into the neck and body cavities. Fold any loose skin over the stuffing. Tie the ends of the drumsticks together.
• Place the turkey, breast side up, on a rack in shallow roasting pan. Spray the turkey with vegetable cooking spray. Brush with the stock mixture. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
• Roast at 325°F for 3 1/2 to 4 hours or until the thermometer reads 165°F. Baste occasionally with the stock mixture. Begin checking for doneness after 3 hours of roasting time. Let the turkey stand for 10 minutes before slicing.

Ingredients

• 3.5 cups Swanson® Chicken Stock
• 3 tablespoons lemon juice
• 1 teaspoon dried basil leaves, crushed
• 1 teaspoon dried thyme, crushed
• 0.25 teaspoon ground black pepper
• 1 stalk celery, coarsely chopped (about 1/2 cup)
• 1 small onion, coarsely chopped (about 1/4 cup)
• 0.5 cup sliced mushrooms (about 1 1/2 ounces)
• 4 cups Pepperidge Farm® Herb Seasoned Stuffing
• 12 pounds turkey (1 turkey)