To season a turkey, you can follow these steps:
- Pat the turkey dry : Make sure the turkey is completely dry with paper towels to help crisp up the skin
- Season under the skin : For the most flavor, season the turkey under the skin, which puts the spices in direct contact with the meat
- Use basic seasonings : Start with salt and pepper, and then expand upon these basics with fall herbs like rosemary, thyme, and sage, which are natural accompaniments for turkey
- Brine or dry brine : You can add extra flavor and tenderness to your turkey by soaking the turkey in a saltwater mixture (brining) or applying a dry brine directly to the meat
- Use compound butter or spice blend : You can also rub the turkey with a compound butter or coat it in an easy spice blend
- Stuff the cavity : For added flavor, you can stuff the turkey breast cavity with fresh herbs, such as sprigs of sage, rosemary, or thyme, and citrus halves, shallots, and smashed garlic cloves
- Season and refrigerate : If you have time, place your seasoned turkey into the fridge for 24 hours to allow the seasoning to penetrate as much of the meat as possible
Remember that you can experiment with different seasoning combinations, such as a blend of dried thyme, rosemary, and sage, which are all perfect for turkey
