A classic aromatic you won’t want to omit.

Turkey rub herbs. Take a large square of aluminum foil and fold it in half to make a triangle. Provides a robust, pungent kick that pairs well with the mild taste of turkey. This turkey seasoning can be used as a dry or wet rub on the turkey.

Place the completed roll in a vacuum bag and then sous vide for four hours at 140 f. Rub mixture onto turkey before roasting. Herbs like rosemary, thyme, sage, and oregano add a fresh, earthy taste and aroma to the turkey.

These are the flavor enhancers, giving your turkey an aromatic, savory boost. Combine all of the ingredients in a small bowl and mix. If you have a mortar and pestle you can use it to mix the seasoning and incorporate the flavors even more.

Loosely fill neck cavity and large cavity with 4 cups stuffing. Web head to the pantry, spice cabinet or drawer and grab: Web tie it up with the twine in both directions, making sure to cover the ends with the skin as well.

Smoked paprika adds depth of flavor; Working from both ends of the turkey,slide fingers under skin to separate it from the flesh (being careful not to tear skin). Spread herb rub under skin.

Yes it really is that simple! Shape the triangle over the breast of the turkey to create a shield, then set aside. Mix all of the dry rub ingredients in a small bowl.