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Nov 28, 2009 01:24 PM

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
tbsp thyme
2 tsp rosemary
tbsp pepper
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.

Any suggestions?

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  1. 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

    1 Reply
    1. re: adamshoe

      perhaps the pork sausage stuffing makes it seem the right amount of salt.
      But it's not a pre-salted bird of any kind.