A few years ago, I took our method for roasting a whole turkey back to the drawing board. My goal was to hit all the high points—evenly moist white and dark meat, golden skin, deep seasoning, concentrated gravy—but avoid the hoops we usually jump through to achieve them. With some ingenuity (involving a baking stone!) and rigorous testing, that’s exactly where I landed: a holiday bird that’s as classic as it gets but requires a whole lot less fuss.
That turkey has since become one of the most popular recipes we’ve ever published, so this year I decided to match my novel method with a savory, verdant herb paste. It’s a mix of herbs, spices, and other simple seasonings that comes together quickly in the food processor. And its flavor is incredibly pervasive and impactful, thanks to a combination of purposeful ingredients and the three-pronged way that I apply the paste to the bird. The formula for the paste is also adaptable, so I’ve included a handful of flavoring options that will see you through the next few holidays—if not longer. Maybe this mash-up of ease and big flavor will become your new go-to bird.
Without further ado (but with plenty of
