Herbs de Provence Recipes
- gourmetvanillaspic
- Mar 5
- 5 min read
Herbes de Provence has an earthy, aromatic, and slightly floral flavor profile, characterized by warm and savory notes that evoke the essence of the Mediterranean.
Flavor Profile
Herbes de Provence is a classic herb blend from the Provence region of France, typically containing a mix of dried herbs such as thyme, rosemary, marjoram, savory, and sometimes lavender. The taste can be described as follows:
Earthy and Aromatic: The blend has a robust earthy flavor, primarily from thyme and savory, which provide a warm, herbal base.
Floral Notes: If lavender is included, it adds a delicate floral sweetness that can enhance the overall flavor but should be used sparingly to avoid overpowering the dish.
Savory and Slightly Bitter: The savory and rosemary contribute a peppery and resinous quality, adding depth and a hint of bitterness that balances the sweetness of other herbs.
Warm and Rustic: The combination of these herbs creates a rustic, aromatic touch that is perfect for enhancing Mediterranean dishes, such as roasted meats, vegetables, and stews.
Recipe by Angela Latimer
My favorite way to use this spice blend is with meats or roasting potatoes.
20 lb turkey (thawed)
▢½ cup butter (softened, at room temperature)
▢2 tablespoon herbes de provence (see recipe or use your favorite store-bought blend)
▢2 tablespoon olive oil (extra virgin)
▢½ medium white or yellow onion (sliced)
▢½ large lemon (washed and sliced)
Instructions
Remove your thawed turkey from the fridge and allow it to warm to room temperature for 30 minutes. *This is also approximately enough time to soften butter.
Preheat your oven to 450°F (232°C) and place a roasting rack or tray into a large roasting pan.
Once the chill has been taken off your thawed turkey, remove it from packaging, as well as any packages in the cavity (neck, gizzards, heart, liver are usually inside - some turkeys also have a package of gravy base). Rinse your turkey inside and out, then place it into the roasting pan with the breast side up (or a cutting board). Pat dry using paper towels.
In a small bowl, combine the softened butter with herbes de provence (you can also add a teaspoon of paprika if desired) until evenly distributed.
Using the butter herb blend, coat the outside of the turkey as well as inside the body cavity. Starting with massaging the paste into the breast and working over the legs, wings, back and then the remaining paste inside the turkey. *Use your fingertips to loosen the skin from the breast meat to rub the herbed butter under the skin if desired. I highly recommend this!
Once the whole turkey has been coated with the herbes de provence butter, use the olive oil to also coat all surfaces of the turkey.
Place the lemon and onion slices inside the cavity of the turkey, leaving plenty of room for air to circulate throughout the cooking turkey. (Optional) Add additional fresh herbs inside the cavity for aroma and flavoring.
Leave your turkey uncovered and place the roasting pan with seasoned turkey into the oven. Reduce the oven temperature to 350°F (175°C) and cook for 13 minutes per pound (without stuffing) or 15 minutes per pound (with stuffing).
Every 40-45 minutes, remove the turkey from oven and baste with the drippings and then return to the oven and allow to continue cooking. Be sure to close the oven while basting, to keep your oven temperature steady for proper roasting time.
Remove your turkey from the oven when it reaches 155-160°F (68-71°C).
Carefully transfer the cooked turkey to a cutting board or your serving platter, then cover loosely with aluminum foil. Save the drippings for gravy (if desired). Allow your turkey to rest for approximately 1 ½ hours before carving and serving.
Notes
Thawed turkey should be brought to room temperature for 30 minutes prior to roasting for even cooking and the best appearance (will minimize shrinkage).
Servings are calculated at 1 ¼ pound of carved turkey per person for each serving.
Poultry should not be cooked at temperatures less than 325°F (163°C) for best food safety practices.
A 20-pound roasted turkey should be rested between 1 ½ hours to 2 hours, however, USDA says not to leave a cooked turkey out for more than 2 hours before refrigerating the leftovers.
Nutrition
Calories: 594kcal (30%) | Carbohydrates: 1g | Protein: 87g (174%) | Fat: 26g (40%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 297mg (99%) | Sodium: 476mg (21%) | Potassium: 907mg (26%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 315IU (6%) | Vitamin C: 2mg (2%) | Calcium: 46mg (5%) | Iron: 3mg (17%)
Recipe by Kristen Stevens
8 skin-on chicken thighs
▢1 tablespoon herbs de provence
▢1 teaspoon EACH: sea salt and pepper
▢¼ cup dry vermouth or dry white wine
▢4 medium shallots (quartered)
▢8 cloves garlic (whole) (peeled)
▢1 lemon (quartered)
▢4 thyme sprigs
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Season the chicken thighs with half of the herbs de provençe, salt, and pepper under the skin and half on top of the skin.
8 skin-on chicken thighs, 1 tablespoon herbs de provence, 1 teaspoon EACH: sea salt and pepper
Add the dry vermouth, shallots, garlic, lemon, and thyme to a baking dish. Place a cooling rack over the baking dish. Place the seasoned chicken thighs on top of the cooling rack then carefully transfer them into your oven.
¼ cup dry vermouth or dry white wine, 4 medium shallots, 8 cloves garlic (whole), 1 lemon, 4 thyme sprigs
Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Remove the thyme and lemon from the baking dish. Squeeze the juice from the lemons into the baking dish before discarding them then serve the chicken thighs with the shallots, garlic, and juices.
NOTE: if you plan on removing the skin before eating the chicken, sprinkle all the herbs and salt under the skin then carefully replace it. The skin will keep the chicken juicy and you'll still get all the flavor of the herbs.
For any meat lover looking to add sophistication to their grill game, this dish stands out as an unforgettable experience worth savoring anytime.
2/3 pound beef tenderloin tips
Kosher salt
Freshly ground black pepper
Leaves from 2 stems of rosemary
Leaves from 16 stems of thyme
Leaves from 2 stems savory
6 leaves fresh sage
2 cloves garlic, grated
2 tablespoons olive oil
Directions
Take the meat out of the fridge about 15 minutes before you want to use it. Preheat a grill or grill pan over medium to medium-high heat. Preheat the oven to 400°F.
Pat the beef dry with paper towel, and season well with salt and pepper. Chop the herbs, and mix with the garlic and olive oil. Rub the herb mixture all over the beef. Sear the beef 3 minutes on each of its 4 long sides, and 1 minute on its flat end. Place the meat on a small rimmed baking sheet, and cook until the internal temperature reaches 130°—4 to 5 minutes. Allow to rest 10 minutes, then slice.
You can find additional recipes for this Herb Blend on Pinterest or Google Search
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