This is the bird you dream about: juicy meat, crispy, golden skin and rich, delicious gravy to pour on top. Our simple, foolproof recipe gives you all that, plus three flavor combos to choose from--so you can try a new one next year!
Get the full recipe for Dry-Brined Turkey and Gravyhere.
1. Sweet & Savory
Mix with the butter: 1 tbsp. finely chopped fresh tarragon and/or 2 tsp. grated orange zest
Place in the cavity: 3 sprigs tarragon + 1 small orange, quartered + 1 medium red onion, quartered
2. French Country-Style
Mix with the butter: 1/4 cup chopped flat-leaf parsley and/or 2 tsp. herbes de Provence
Place in the cavity: 2 tbsp. herbes de Provence tied in a cheesecloth bundle + 1/2 bunch flat-leaf parsley + 1 head garlic, halved
3. The Classic
Mix with the butter: 1 tbsp. finely chopped fresh rosemary and/or 2 tsp. grated lemon zest
Place in the cavity: 3 sprigs rosemary + 1 lemon, quartered + large shallot
A Pretty Platter
Use a pro presentation trick: Garnish your tray with fresh versions of ingredients used in your recipe. The flowering thyme, lavender and rosemary here subtly prime guests for the flavors of herbes de Provence they're about taste.
Recipes by Katie Barreira