Personalize Your Thanksgiving Turkey with a Signature Flavor Profile

On Thanksgiving Day, turkey is the undeniable star of the show. But with only a handful of extra ingredients, you can add a twist of flavor to your holiday bird – personalizing it to fit with your tastes and the rest of your holiday menu. Below we give you a basic turkey recipe, followed by three hand-tested flavor profiles to choose from: Garlicky Lemon Rosemary, Orange Thyme, and Herbed Shallot.


Start with the Basic Recipe: The Perfect Roast Turkey – adapted by Martha Stewart
“This is the perfect recipe for your traditional turkey. You can easily choose to modify it with your favorite stuffing. ” – Victoria


Then Choose a Flavor Profile:
If you want to amp up the flavor of your Thanksgiving turkey, give one of these these spice combinations a try.

1. Garlicky Lemon Rosemary:

  • 12 garlic cloves, mashed into a paste
  • 2 lemons, zested & halved
  • 4 sprigs rosemary, divided
  • 1/3 cup italian flat leaf parsley, chopped
  • 2 tablespoons red pepper flakes (optional)
  • 3 tablespoons olive oil
  • salt and pepper, to taste

Mix the garlic, lemon zest, 3 rosemary sprigs (chopped), parsley, red pepper flakes and olive oil together. Season with salt and pepper. Starting at neck, carefully slide hand between skin and breast meat to loosen skin and massage the garlic mixture into the meat. Leave the sage out of the turkey cavity and add remaining rosemary sprig and lemon halves.

2. Orange Thyme:

  • 3 tablespoons fresh thyme, chopped
  • 2 oranges, zested & halved
  • 1 stick butter, room temperature
  • salt and pepper, to taste

Mix together the thyme, orange zest, butter, salt and pepper. Starting at neck, carefully slide hand between skin and breast meat to loosen skin and spread the thyme orange butter into the flesh. Add the orange halves to the cavity.

3. Herbed Shallot:

  • 1 stick butter, room temperature
  • 2 tablespoons sage, chopped plus 4 sprigs
  • 2 tablespoons parsley, chopped plus 4 sprigs
  • 2 tablespoons thyme, chopped plus 4 sprigs
  • 1 1/2 pounds shallots, peeled & halved lengthwise

Mix together the butter and chopped herbs. Starting at neck, carefully slide hand between skin and breast meat to loosen skin, spread the herbed butter into the flesh. Leave the onion out of the turkey cavity and add 4 shallot halves and the herb sprigs.

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