Chimichurri adds fresh spin to herb-roasted turkey

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.

What can and can't be prepped ahead for the big holiday feast

Heritage turkeys pricey, but worth it for Thanksgiving

Chimichurri Roast Turkey