What herbs would you use for a Parsons/Rodgers dry brined turkey, if you were serving melissav's ciabatta stuffing (w/sage/rosemary)?
The stuffing also has chorizo and mushrooms in it. No other sides will have any strong herb notes. (The gravy will be made with stock that has thyme and bay in it.) Here's the link to the FOOD52 recipe I'm using for the turkey. Thanks so much, everyone. ;o)