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Aromatics for turkey

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The recipe I'm using for my turkey (the first one I've ever made) doesn't call for aromatics in the cavity. Should I add some? I was thinking of just doing some lemons, onions/shallots, and some more herbs. This is the recipe I'm using: http://allrecipes.com/recipe/rosemary...

Oh, also, mom is allergic to sage so I cannot use it at all.

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  1. Trust your instincts. Those would be good.

    1. Generally when roasting a whole bird, I do not use aromatics within the bird unless I am making a particular gravy that will be enhanced by the aromatics......Whenever I roast birds, I always use the carcass for stock....therefore there are certain aromatics and herbs I would refrain from using.

      I would concur with trusting your instincts to make your decision in this particular case.

      1. Whatever 'bird' you are preparing always think: What environment has this bird evolved eating over thousands of years? Those are always the flavors you want to add to your prep. I'm a watercolor artist. Think 'complimentary colors' when it comes to pairing flavors. If you really want to get into the weeds think 'discordances'. Those are the ones that you'll find in four stars.

        1. Sounds fine. Just go easy on the Rosemary (it's strong), & don't add Tarragon. While I LOVE Tarragon, it's anise scent/flavor isn't to everyone's taste, & it can easily permeate everything.

          I usually just stuff my bird with some cut celery stalks & leaves, a couple of halved onions, & a handful of fresh thyme, sage, & parsley from the garden.

          1 Reply
          1. re: Bacardi1

            that would be me, too -- and a halved lemon, if I have it.

          2. Dont use anything strong like oregano or rosemary.

            I use roughly chopped onion, apple, lemon, celery, garlic cloves, parsley, a little thyme and fresh sage (obviously omit) and bay leaves.

            I also soak stale bread chunks in white wine and stuff them in too.

            Neither the gravy nor the carcass picks up much taste but you can get very subtle hits of apple, in the meat, particularly the breast meat.

            1. Thanks all! I was planning on using rosemary and thyme as my herbs but after reading this I think I'll skip the rosemary and use parsley instead. I have a ton of rosemary as it's the one herb I managed to not kill, but I don't want it to overpower, especially since it's already being put under the skin. I also have an extra granny smith apple leftover from making apple crisp a few weeks ago so I'll throw that in too.