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    You are in: Home / Recipes / Spice Islands Holiday Herb Baste for Turkey Recipe
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    Spice Islands Holiday Herb Baste for Turkey

    Average Rating:

    3 Total Reviews

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    • on February 08, 2011

      Thanksgiving is not celebrated as a holiday here in Iceland, but the traditional US meal for it is very popular. So DH & I play host to it annually for 2 other couples & their families. That was last nite. I grd the herbs finely & used my pastry brush to baste the bird. The meat was well-flavored & the pan drippings used for gravy esp so. I have made a lot of turkeys for Thanksgiving in my lifetime, but this was my best effort. I credit your recipe & a new cooking method (for me) for a moist & tasty turkey. Made for your Football Pool win & thx for sharing this recipe w/us. :-) *Edited to Add* I noted the nutritional data & it seems inflated to me for 1/2 cup butter & the herbs. I wonder if the amt of butter/margarine has been doubled in the calculation?

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    • on November 26, 2009

      Delicious! Bird turned out moist and the herb flavor got into the meat. I used chopped, fresh sage leaves from the garden instead of dried. I am going to use this on a roast chicken soon!

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    • on December 27, 2006

      This has a really nice flavor. The bird was moist and juicy. We also tried injecting it into a chicken and that worked well too. If I were to make any change, it would be to cut back just a bit on the lemon juice but other than that this was right on target.

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    Nutritional Facts for Spice Islands Holiday Herb Baste for Turkey

    Serving Size: 1 (13 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 103.1
    Calories from Fat 103
    Total Fat 11.5 g
    Saturated Fat 7.3 g
    Cholesterol 30.5 mg
    Sodium 101.4 mg
    Total Carbohydrate 0.3 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.1 g

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