1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon paprika
1 teaspoon gluten free prepared mustard
salt
freshly ground pepper
For every 7-8 pounds of bird, mix up the above amount of herb mixture. Rub this mixture on the bird, and roast as usual. The herbs will season the drippings in the pan, and make for a more interesting gravy.
The paprika contributes to the attractive coloration of the roast. You can use this mixture for chicken and cornish game hens also.
The mixture comes from a recipe by one of our favorite cookbook authors, Perla Meyers. The original recipe, which includes a butternut squash and lingonberry sauce, is called Roast Turkey in Lingonberry Sauce, and can be found in the From Market to Kitchen Cookbook, 1979.
Make sure all your ingredients, including herbs and spices, are gluten free!
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