I have a recipe for a turkey that calls for using summer savory. I'm having a tough time finding it fresh and am wondering if I could use the dry form? If so, how much when the recipe calls for two fresh sprigs? I'm to put it in the cavity of the bird.
thanks in advance
Savory is similar to sage, with a sweeter aroma. If you can find a sage recipe, use the same amount of dried savory as dry sage. Presumably you are putting onion or apple or some other vegetable in the cavity - I'd put the dried savory onto that rather than directly onto the carcass, This is all very flexible - after all, the amount of seasoning will vary with the size of the bird.
The standard formula is 3 parts fresh herb = 1 part dried herb. So if your recipe for example called for 3 teaspoons of minced fresh savory, you would use 1 teaspoon dried savory.
Have never heard of using it fresh! And summer savory is the herb of choice in Atlantic Canada.