A perfectly roasted turkey is the centerpiece of any festive feast, and one of the best ways to enhance that golden skin and juicy meat is by seasoning the bird with a medley of delicious herbs.

Recipe by Tucker Shaw. Serves 8. Ingredients 1 fresh turkey, preferably free-range and organic, 12-15 pounds, back removed and bird flattened Salt Pepper Olive oil Bunch fresh rosemary Bunch fresh ...

Prepare the turkey: Preheat the oven to 350°F. Remove the turkey from the refrigerator at least 30 minutes before roasting. Pat the turkey dry, and set it on a V-shaped rack in a large roasting pan.

Use hands to separate turkey skin from breast meat, being careful not to tear skin. Preheat oven to 425 degrees. In a bowl, combine butter, salt, pepper, sage, thyme and oregano.

Enter this herb-butter roasted turkey. It's a prep-and-roast-the-day-of kind of recipe, but 'tis no matter, because the flavor payoff is major. This turkey is all buttery, herby, lemony goodness.

Rinse the turkey and put it in the pot (or cooler surrounded with ice) with the brine. Refrigerate for 8 to 24 hours before roasting the turkey.

3. While the turkey is roasting, start the gravy. In a large saucepan, combine the cider, wine and broth. Add turkey giblets, shallot, sage and thyme sprigs.

Preheat the oven to 350°. Rinse the turkey inside and out and pat dry. Trim the neck skin. Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs.

Serves 6. Porchetta is a juicy roast pork dish from central Italy. The traditional method is to bone a whole pig, season it with herbs and garlic, tie it, and slow-roast it on a spit for hours.

1whole turkey breast on the bone (about 6 pounds)2tablespoons canola oilSalt and pepper, to taste½bunch each fresh rosemary, thyme, and oregano 1. Set the turkey breast in a roasting pan skin ...