Select a firm variety, such as a romaine that has thick central ribs running along each leaf, so it doesn't wilt when dunked in sauce ... your herb basting brush in other recipes if you've ...

Roast the turkey according to the package directions, basting occasionally with the stock mixture. Let the turkey stand for 10 minutes before slicing. Discard the remaining stock mixture.

Make the basting sauce by mixing together the olive oil ... Here are a few substitutions and variations when making this ...