This Classic Turkey Gets a Boost with a French Herb Paste | America’s Test Kitchen

Keith Dresser shows Bridget Lancaster how to update your turkey recipe by using a paste made with fresh herbes de Provence, used both under the skin and inside the bird. Keith also offers tips on how to keep the turkey’s white meat from drying out during cooking, while keeping the skin nice and crispy. This may become your new go-to turkey recipe!

Roast Turkey and Gravy with Herbes de Provence and Lemon Recipe:

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