I cook a pretty good turkey, if I do say so… and this recipe with gorgeous pics from The Doc is a winner, I can tell. The method I do a bit differently is take the long way of buttering the skin. I cut tiny slices in the skin (without piercing the flesh) and insert bits of butter. The flavorings used here are unique to me, and worth trying. I’ve used apple in the stuffing, but never tarragon. Usually I use good ol’ poultry seasoning along with salt and cracked pepper.
I cheated on the gravy this year and did a sour cream ( easier for me, but oh-my-the-calories). I like the same kind of turkey he recommends (natural never frozen-fresh) and second the fact that the ‘ free range turkey’ tends to be dry. My husband nixed it for this year.
I am iffy with gravy some years, but this year was good- I add Hungarian paprika to the gravy- ’cause that is how I like it. Kind of Paprikash turkey. heh. I don’t know that I would do that with tarragon flavor.
Also I don’t flip the turkey, I do manufacture my own little aluminum foil tent. I’m afraid I would flip that bird right onto the floor. I baste often-just because it makes me feel so virtuous and I get to inspect the browning, always adding broth when it needs it.
Wow, I love a finely done turkey.
If you’d like my recipe on how to do this turkey roasting, see my recipes in my link.
If you want a masterful post on cooking a perfect Bird: