Fresh Herb and Salt-Rubbed Roasted Turkey

Fresh Herb and Salt-Rubbed Roasted Turkey
Photo by Scott Phillips


  • One 16-lb. turkey, preferably fresh (not kosher or self-basting)
  • 2 oz. kosher salt (½ cup if using Diamond Crystal; ¼ cup if using Morton)
  • 2 tsp. chopped fresh rosemary
  • 1 Tbs. extra-virgin olive oil
  • 2 Tbs. chopped fresh thyme
  • 2 Tbs. chopped fresh sage
  • Herb Gravy for a Brined Turkey (optional)

Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks. Rub the herb mixture on the meat, und...

View full recipe at Fine Cooking


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