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Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl. Roast the turkey according to the package directions, basting occasionally with the stock mixture during cooking. Let the turkey stand for 10 minutes before slicing. Discard any remaining stock mixture. Heat the gravy in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve with the turkey.
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