There is something splendid about an herb-roasted Thanksgiving turkey, not the least of which is the way it fills the home with rich, savory aromas. So with this recipe, we didn’t want to stray too far from that ideal. But we did want to mix things up just a bit.
We drew our inspiration from Argentina’s chimichurri sauce, which is made by blending both fresh and dried herbs, garlic and vinegar. It’s a classic accompaniment to roasted meat. So we made two variations of the sauce, a thicker butter-based one that is slathered under the skin of the turkey before roasting, and a thinner olive oil version that is served alongside the finished bird in place of gravy.
Chimichurri Roast Turkey
Start to finish: 2 1/2 to 3 hours. Makes a 12- to 14-pound turkey with sauce
3 bunches fresh cilantro, divided
3 bunches fresh parsley, divided
4 tablespoons ( 1/2 stick) butter, room temperature
Kosher salt and ground black pepper
12- to 14-pound turkey, giblets and neck removed
1/4 cup olive oil
1/4 cup red wine vinegar
3 cloves garlic
1/2 cup loose fresh oregano leaves
1/2 teaspoon red pepper flakes
Heat the oven to 350 degrees. Place a rack in a large roasting pan and fit the turkey onto the rack. Pat the turkey dry with paper towels.