Turkey broth would be better, of course, but you will be fine with chicken broth. I assume you will be basting the bird with a mixture of broth and herbs? Just make sure you purchase low- or no sodium added broth. Your turkey is probably already injected with "flavor enhancers" ie, sodium of some sort, and as the broth condenses, along with the turkey drippings at the bottom of the pan any salt will become more condensed, too.
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