Ingredients:

1 3 / 4 cups Swanson® Chicken Stock

3 tbsp. lemon juice

1 tsp. dried basil leaves, crushed

1 tsp. dried thyme leaves, crushed

1 / 8 tsp. ground black pepper

1 turkey (12 to 14 lb.)

1 / 4 cup all-purpose flour

1. Stir stock, lemon juice, basil, thyme and black pepper in small bowl.

2. Roast turkey according to package directions, basting occasionally with stock mixture during cooking. Let turkey stand 10 min. before slicing.

3. Remove turkey from roasting pan. Spoon off fat. Stir stock mixture and flour in small bowl until mixture is smooth.

4. Add stock mixture to roasting pan. Cook and stir over medium heat until mixture boils and thickens. Serve turkey with gravy.

Herb Roasted Turkey with Pan Gravy