roast turkey herb blend
the moment has passed, but I never seem to be happy with the herb blend I use for the T day bird.
for an 18 pound bird I used. Rubbed inside and out.
2 tsp Herb de Provence
2 tsp rosemary
tsp pureed garlic
2 tsp sage
2 tsp chives
still seemed to have lacked something, no salt though.
We find the finished bird salty enough without further addition. Round Hill natural raised fresh turkey.
I think a little salt would help to unify and reinforce the herb-y goodness. Unless using a kosher or injected bird (i.e. pre-salted) a little or a lot of salt does wonders. Why do you find the bird salty if you're adding no salt? Your mix of herbs sounds spot-on; I would add a little lemon zest? adam