Herbed Roast Turkey

Name: Herbed Roast Turkey
Yield: Serves 10 to 12
Cuisine: US & Canada
Ingredients: 2 cups, table salt; 1 , turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets and neck reserved for gravy (if making), and tailpiece removed; 1 1/4 cups, chopped fresh parsley leaves (roughly chopped); 4 teaspoons, minced fresh thyme leaves; 2 teaspoons, chopped fresh sage leaves (roughly chopped); 1 1/2 teaspoons, minced fresh rosemary; 1 , medium shallot, minced (about 3 tablespoons); 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 3/4 teaspoon, grated lemon zest, from 1 lemon; 3/4 teaspoon, table salt; 1 teaspoon, ground black pepper; 1 teaspoon, Dijon mustard; 1/4 cup, olive oil

Main Courses
US & Canada
Poultry
Turkey
Roasts
Holiday
Thanksgiving

Appears in Cook's Illustrated November/December 2005, America's Test Kitchen TV

How do you give a turkey herb flavor that's more than superficial? We rubbed, soaked, injected, poked, and operated on more than two dozen birds to find out.

SERVES 10 to 12

TIME 2½ hours, plus 4 hours brining, 30 minutes chilling, and 30 minutes resting

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