Cook the Issue 2010: Fresh Herb and Salt-Rubbed Roasted Turkey

Pielove, member

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Yes I did roast a turkey the day before Thanksgiving-- we go to the in-laws and never get enough leftovers, so I have to roast my own bird.  Plus I'm quite certain that the in-laws bird will not be this good-- the dry-brined bird was perfectly seasoned and so juicy!  The herbs under the skin were really tasty too.  I make a turkey every year and have tried wet-brining, plain roasting, butter rubs, etc.  This is the best ever-- thanks Fine Cooking.  Happy Thanksgiving everyone!

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Cook the Issue 2010: Herb Gravy for a Brined Turkey

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Cook the Issue 2010 - Classic Caesar Salad with Gruyere Croutons

Comments (2)

liamsaunt writes: Looks great! I was really impressed with the flavor of this turkey too. Posted: 12:17 pm on November 26th

kitchengoddess writes: That looks awesome! We already had our Thanksgiving up here in Canada. I never get enough left overs either but my husband doesn't like Turkey...making a whole turkey for one is not really feasible. I have been considering making this recipe with a turkey breast. Nice to have the review prior to that. Posted: 1:12 pm on November 25th

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