Ingredients
Turkey:
1 carton Chicken Stock
3 tbsp (45 mL) lemon juice
1 tsp (5 mL) each, dried basil leaves and dried thyme leaves, crushed
1/8 tsp (0.5 mL) ground black pepper
1 (12 lb / 5.5 kg) turkey
Pan Gravy:
1 carton  Chicken Stock
1/4 cup (60 mL) all-purpose flour
Directions
1. Mix stock or broth with lemon juice, basil, thyme and black pepper to create basting mixture.
2. Roast turkey according to package directions (until internal temperature of turkey reaches 180°F / 82°C), basting occasionally with basting mixture.
3. Once cooked, remove turkey from roasting pan and let turkey stand for 10 minutes before slicing.
4. Pour drippings into a saucepan– skim off fat leaving around ½ cup of drippings.
5. Add remaining stock or broth mixture and flour to drippings in saucepan.
6. Heat until mixture boils and thickens, stirring often. Serve with sliced turkey.
PREP TIME: 15 MIN
COOK TIME: 3 HRS
SERVES: 16 PEOPLE
