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Each year, the last hold-out in my vegetable garden is the rosemary plant, so last year I put a large amount of freshly-cut rosemary into my turkey, and it was...incredible! Both the aroma and the taste were just great.
Right now, the only two things in my garden that are still thriving are the parsley and the rosemary, so I will probably cut the parsley this week, chop it, and freeze it for later use. If last year is any indication, the rosemary should still be good in November.
And, I want to urge everyone to brine your turkey. Many markets now sell brining kits and very large ziplock-type bags for this purpose, and I can tell you that it makes a huge difference. If you brine your turkey overnight with salt, sugar, and herbs, it will be much more moist and more flavorful when you finish roasting it.
I believe you, and I know many people do this, but I have never had a complaint about the turkey, and I just roast it, without a bunch of advance preparations. Who needs a bunch of brining, herbing, bagging or anything, when there is so much work involved anyway?
I never actually used pan dripping for the gravy; just homemade broth.
Oh Jesus Lord. What is the thought process you are using?
You remind me of my former DIL. She was making turkey for the first time. Her mother told her to drain off all the pan drippings, then make gravy with butter, flour and water. Thank God I was there to stop her.
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