Herbes de Provence Roast Turkey

During a trip to France in the 1960s, Chuck Williams discovered herbes de Provence and brought some back for his store, which was the first in this country to sell them. When Thanksgiving came around, he decided to feature this delicious herb blend for the holiday turkey. The recipe has been a Williams-Sonoma favorite ever since.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Herbes de Provence Roast Turkey
Review 1 for Herbes de Provence Roast Turkey
5 out of 5
5 out of 5
Marcela
,Fort Belvoir
,VA
February 28, 2014
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Perfect Turkey
February 28, 2014
I looked up this recipe years ago, the first time I made a turkey by myself for a Thanksgiving dinner. It was a complete success. This has been my turkey recipe for Thanksgivings and Christmases ever since. The flavors of the Herbes de Provence are to die for.
Keep in mind that with so few ingredients, their quality will be even more important. I usually get a fresh organic turkey from Whole Foods the day I plan to cook it, or the day before if necessary. I think this makes all the difference in the flavor and juiciness of the end product. Enjoy!
Pros: Appearance, Adaptable, Impressive, Will Make Again
Review 2 for Herbes de Provence Roast Turkey
5 out of 5
5 out of 5
Caya
November 23, 2012
Would You Recommend? Yes
0points
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Can't have it any other way
November 23, 2012
I have been doing this recipe for the past 5-6 years and it's now a staple at my table and at that of many of my friends and family. It's amazing: flavorful, moist and incredibly delicious. The only addition to the recipe is that I brine the bird with a Herbes de Provence brine solution for 36 hours.
Pros: Appearance, Impressive, Will Make Again