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When Paul Simon and Art Garfunkel were singing about "parsley, sage, rosemary and thyme," they could have been singing about Thanksgiving dinner, as those four herbs — along with dill, bay leaves and ginger — can make the roast turkey, gravy, stuffing and other holiday dishes really sing.
Here's a bit more about these seven classic Thanksgiving herbs and how to best use them for the big meal on Thursday, Nov. 26.
Sage • This pungent herb with gray-green leaves is a must-have herb at Thanksgiving, said Meagan Scott, a chef instructor with Salt Lake Community College's Culinary Arts program. "It's my favorite herb and one I would not want to go without." Scott said she uses sage, a natural complement to poultry, inside the cavity of the turkey and rubbed over the skin. She also adds fresh sage leaves to the bread for stuffing.
Cooking instructor Marguerite Henderson concurs. She uses sage (as well as parsley, rosemary and thyme) to create an herb butter that is rubbed under the skin and on top of the turkey before roasting. (See recipe.) The herb also goes in the pot to make a flavorful turkey stock. One thing to remember about sage, especially when it's fresh: It can have a strong flavor, so use a light hand or it will overpower a recipe.
Thyme • "I call this small lowly herb the mother of all herbs," said chef Claire Nelson, of the Chef's Secret Garden and the food service director at Thomas Cuisine Management. The tiny leaves can be used fresh or dried in all types of foods. At Thanksgiving, a few sprigs will add flavor to vegetables, soups, stocks and stuffings, said Nelson. Thyme — along with parsley and bay leaves — is one of the main components of a bouquet garni, a fancy term for herbs that have been tied together (or bundled in cheesecloth) and used to flavor soups, stews and broth.
Parsley • There is no excuse not to stock up on inexpensive, readily available parsley. For cooking, chefs say to use flat-leaf or Italian parsley, which has a richer, stronger taste. But have some curly parsley on hand for garnishes.
Rosemary • The silver-gray, needlelike leaves of rosemary are pungent and add a lemon and pine flavor to vegetables and meat, particularly lamb. Despite its strong personality, rosemary is a great team player, working well when combined with other herbs in a poultry seasoning, said Diane Sheya, co-owner and director of the Salt Lake Culinary Center and The Herb Chef. "Any time you smell poultry seasoning, you automatically think Thanksgiving," she said.
Chef Bryan Woolley, the chef on KUTV Channel 2, likes to combine rosemary with sage, thyme and chives at Thanksgiving. "The earthy and complex flavors found in this combination is perfect for stuffing," he said.
Dill • Besides sage and rosemary, Becky Rosenthal says her Thanksgiving table includes feathery fresh dill. This unlikely herb adds freshness to her Aunt Diane's green bean salad. "It's vibrant, crunchy and packed with flavor," said Rosenthal, author of the Vintage Mixer food blog and "Salt Lake City Chef's Table" cookbook. And when mixed with feta and pecans, the salad is "better than any green bean dish we've tried around the holidays."
Bay Leaves • The poor bay leaf often plays second fiddle to other herbs at Thanksgiving, and many cooks just leave it out completely. But adding a bay leaf or two brings subtle background flavors that create a symphony of flavor in soups, stocks and stuffings. While fresh herbs are usually preferred, dried is best in the case of bay leaves. Don't crumble them, add them whole for easy removal and best flavor.
Ginger • There's some debate about whether ginger is an herb or a spice. Either way, the editors of Bon Appétit magazine's weekly newsletter say ginger belongs in all your fall recipes. "Not quite spicy, not quite sweet, ginger has a truly distinctive flavor that plays the same role as your wacky college friend: It livens up every party it goes to, but can also make every conversation about itself," editors wrote. The best ginger-based recipes strike a balance. On Thanksgiving, add ginger to your cooked carrots or fresh cranberry sauce.
Turkey with herbed butter
1 (16-to-18-pound) turkey, cleaned and giblets removed and reserved
1 stick (4 ounces) unsalted butter, softened
1 cup chopped fresh sage
½ cup chopped fresh rosemary
¼ cup chopped fresh thyme leaves
¼ cup chopped fresh flat-leaf parsley
2 teaspoons kosher salt
1 teaspoon ground black pepper
Turkey stock for basting
Giblets and neck from turkey
2 carrots, cut in half
2 ribs celery, cut in half
1 large yellow onion (find one with dark outer skin), cut in half, leave the outer skin on
Bouquet garni* (fresh parsley, sage, rosemary and thyme, about 3 sprigs of each)
2 bay leaves
1 tablespoon kosher salt
1 teaspoon black pepper
At least 2 quarts water to cover
Place turkey on work surface, with breast side up, and lift the skin of the turkey above the breast meat and around the legs. In a bowl, combine the softened butter, herbs, salt and pepper. Use half the butter mixture to spread under the skin of the breast and legs. Use your hand to evenly spread out the butter. Rub the remaining butter mixture over the breast and legs of bird. Place turkey on a rack of a large roasting pan, or directly in the pan on a bed of sliced leeks, onions or carrots to use as a "rack." Place the roasting pan on bottom shelf of a preheated 325-degree oven. While turkey is roasting make the stock and dressing.
For stock, place all ingredients in a medium saucepan and bring to a boil. Lower heat to a simmer, cover and cook for at least 30 minutes and up to 1 hour. After the first 30 minutes of roasting, baste the turkey with 1 cup of the broth, and continue to baste every 30 minutes until turkey is done. The last few bastings you might want to use some of the broth that has collected on the bottom of the roasting pan (the rich buttery taste of the rub will enhance the roast). Remove turkey from oven when internal temperature reaches 165 degrees. (Cook 15 minutes per pound unstuffed, or 18-20 minutes per pound stuffed.) Allow the bird to rest at least 20 minutes before slicing so all the juices return into the meat. Strain the stock and use as gravy base with pan drippings.
*Bouquet garni is a bouquet of fresh herbs, tied with kitchen string and placed in a stock. It's easy to remove, for all you want is the flavor of each herb as you simmer the stock.
Servings • 10-12
Source: Marguerite Henderson, margueritehenderson.com
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Homemade Poultry Seasoning
½ cup dried parsley
¼ cup dried sage, crumbled
2 tablespoons dried thyme
2 tablespoons dried rosemary
1 tablespoon dried marjoram
2 teaspoons celery seed
1 teaspoon freshly ground black pepper
1 teaspoon dried onion powder
Combine the herbs and seasonings, grind to a fine powder in a spice grinder or mortar and pestle. Store in an airtight glass container in a dark place away from heat. Buy smaller quantities of dried spices in the bulk section of Whole Foods, Sprouts and Winco. This makes a great neighbor gift.
Servings • About 1 cup
Source: Diane Sheya, co-owner and director of the Salt Lake Culinary Center and The Herb Chef Aunt Diane's Green Beans with Feta and Pecans
1 ½ pounds green beans
1/3 cup olive oil
¼ cup white wine vinegar
1 tablespoon dill
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup feta cheese, crumbled
1 cup red onion, diced
1 cup pecans, chopped and toasted
Remove stems at both ends of the green beans, then cut them all in half. Cook in boiling water for 4 minutes, drain and immerse in ice cold water to stop the cooking and keep them slightly crisp. Drain and pat the beans dry with a paper towel.
Whisk together the olive oil, vinegar, dill, garlic, salt and pepper and toss with the beans in a large bowl. Add in three fourths of the feta, red onion and pecans. Toss, then top with remaining onion, feta and pecans.
Servings • 8-10 servings as a side dish
Source: Becky Rosenthal, Vintage mixer