Thanksgiving is defined by aromatics. Master these five herbs and you’ll nail turkey, stuffing, gravy, and every side on the table.
Sage — the soul of stuffing
Flavor: warm, savory, lightly peppery
Use it in: classic bread stuffing, brown‑butter mashed potatoes, turkey rubs
How to: bloom in butter or olive oil to release aroma; add near the end for fresh brightness.
Shop culinary sage from LA Herb:
- Sage Leaf Cut (Salvia officinalis) — great for rubs and stuffings. Shop now. LA Herb
- Sage Leaf Powder (Salvia officinalis) — seamless in compound butters. Shop now. LA Herb
Quick tip: Culinary sage is Salvia officinalis. Avoid substituting ceremonial white sage (Salvia apiana) in cooking.
Rosemary — piney lift for turkey & potatoes
Flavor: bold, piney, woodsy
Use it in: turkey rubs, roasted potatoes, skillet breads
How to: bruise whole leaves or chop fine; a little goes a long way.
Shop rosemary:
- Rosemary Leaf Whole — ideal for roasting. Shop now. LA Herb
- Rosemary Leaf Powder — blends cleanly into butters and brines. Shop now. LA Herb
Thyme — earthy backbone for gravy and veg
Flavor: herbal, slightly minty
Use it in: pan gravies, roasted roots, sautéed mushrooms
How to: add early to simmering liquids; strip leaves from woody stems.
Shop thyme:
Bay Leaves — subtle depth for brines & gravy
Flavor: eucalyptus‑like, tea‑like
Use it in: turkey brine, gravy, braises
How to: use whole, then remove; 1–2 leaves per quart is plenty.
Shop bay:
Parsley — fresh finish for everything
Flavor: bright, clean, slightly peppery
Use it in: compound butters, chimichurri for turkey, garnish for potatoes and stuffings
Shop parsley:
- Parsley Leaf Flakes (Egyptian) — vivid green garnish. Shop now. LA Herb
- Parsley Leaf Flakes (California) — similarly versatile. Shop now. LA Herb
Fresh vs. dried: the conversion that actually works
- Rule of thumb: 3 parts fresh ≈ 1 part dried (e.g., 1 Tbsp fresh = 1 tsp dried).
- Crush dried herbs in your palm to wake their oils.
- Add delicate herbs (like parsley) late; sturdy ones (like thyme) can simmer longer.
A ready‑made shortcut (when time is tight)
Short on time? Reach for LA Herb Poultry Seasoning Blend—balanced with thyme, sage, marjoram and a touch of heat—for rubs, stuffings, and gravies. Shop now. LA Herb
Explore more Thanksgiving‑specific inspiration on LA Herb’s blog:
The Best Herbs to Spice Up Your Thanksgiving Feast and Unique Spices to Elevate Your Thanksgiving Dishes. LA Herb+1
FAQs (Quick Answers)
What herb is best for turkey? A trio of sage, rosemary, and thyme wins for classic flavor. LA Herb
Can I prep herb butter in advance? Yes—up to 5 days ahead; chill, then soften to spread under the skin.
Do bay leaves belong in brine? Absolutely; 2–4 leaves per gallon add depth without overpowering. (See brine ratio in Article #3 below for safety.) Food Safety and Inspection Service