One of its methods that I most enjoy involves a few hours of salt-water soaking followed by building aromatic flavors throughout the bird with a tasty paste. The paste-like mix teams a combination of fresh herbs with lemon zest, minced shallots and garlic, plus a little Dijon mustard and olive oil.
The next step is somewhat surprising, but it adds a lot of flavors to the white meat. Using a sharp paring knife, a smallish slit is cut into each breast, about 1 1/2-inches deep.
Initially, I was concerned that cutting the skin, even a little, might cause the meat to dry out. But it doesn't. Overcooking, heaven forbid, is what could dry it out.
This herb roast turkey is delicious served with a mashed potato concoction that pairs the spuds with parsnips. The flavors are beguiling.
Collection
[
|
...
]