Lemon-Herb Roast Turkey with Pan Gravy
This was so good -- and super easy!
Adapted From: CampbellsKitchen.com
1 can condensed cream of chicken soup
1 T. chopped fresh rosemary leaves or 1 t. dried rosemary leaves, crushed
1 T. chopped fresh thyme leaves of 1 t. dried thyme leaves, crushed
3 cloves garlic, minced
1 turkey breast (5-7 lbs.)
1/4 c. dry white wine
1/4 c. water
Heat over to 375 degrees.
Grate 1-1/2 teaspoon lemon zest and squeeze 1 tablespoon juice from the lemon.
Stir the lemon zest, lemon juice, soup, rosemary, thyme, and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy. Place the turkey into a shallow roasting pan.
Roast the turkey for 20 minutes. Brush the turkey with 1/4 cup soup mixture.
Roast for 1 hour and 15 minutes or until the turkey is cooked through. Remove the turkey to a serving platter and keep warm.
Spoon off any fat from the pan juices. Stir the wine into the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the turkey.