Herb-Roasted Turkey

Herb-Roasted Turkey

with Pan Gravy

Qty: 12-15 Pounds


For all the attention we lavish on Thanksgiving turkeys, the truth is that more work does not necessarily yield a better bird. That’s right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time.

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  • Est. Cooking Time: 3 hr
  • Allergens: Milk,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Saison


  • Sage
  • Apple Juice
  • Butter
  • Small Onion
  • Bay Leaves
  • Lemon
  • White Cooking Wine
  • Butchers Twine
  • Chicken Stock Concentrate
  • All Purpose Flour
  • Thyme
  • Whole Turkey


  • Aluminum Foil
  • Large Bowl
  • Large, Deep Sauté Pan
  • Large Roasting Pan
  • Medium Bowl
  • Pastry Brush
  • Small Saucepot
  • Strainer
  • Whisk
  • Zester or Microplane


  • Salt
  • Black Pepper

Customer Reviews: