When roasting the bird, some chefs like add aromatics to the cavity of the turkey to add flavor to the meat. I’ve never done this . For me, it is traditional to stuff the cavity with stuffing; my family would give me grief if I didn’t do it. I recommend not stuffing the cavity to allow for quicker, more even cooking.
The advice I’ve received is to simply add herbs and vegetables to the cavity that you like. For example, apples, carrots, onions, rosemary sprigs, thyme, sage, and bay leaves. First, place the quartered or chopped fruits and vegetables with the herbs in a shallow sauce pan or skillet. Bring to a soft boil with some water to open up the aromas. Then, place the aromatics in the cavity of the turkey. The cavity should not be stuffed full!
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