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Originally Posted by onesnowyowl
Sage, rosemary, and thyme.
I usually chop these up fresh and melt some butter with them, then baste the bird with the herb butter.
Mmmm.
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snowy: Why not go all the way and throw some parsley in there, too? ;-)
Anyway, all of the above are great suggestions - my suggestion - just go nuts. It's hard to go too far wrong if you just pick a bunch of herbs and spices and throw in what seems good. Just try get the salt right, and everything else should take care of itself
Oh, and don't overcook it - get a meat thermometer and learn how to use it!