Fresh herb and salt-rubbed roasted turkey from Fine Cooking Magazine, Oct/Nov 2010 (page 52) by Maria Helm Sinskey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Twice-baked potatoes with fresh horseradish; Roasted Brussels sprouts with sesame salt; Acorn squash with rosemary and brown sugar; Roasted Brussels sprouts with wild mushrooms and cream; Pumpkin soup with sage and Gruyère croutons; Pumpkin and sweet potato purée with orange and thyme; Herb gravy for a brined turkey

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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    Start preparation 4 days before serving.

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