1 whole chicken or turkey

Olive oil

3-4 fresh thyme sprigs, chopped or 1 teaspoon dried

3-4 fresh tarragon sprigs, chopped or 1 teaspoon dried

Paprika

Onion, sliced (small onion for chicken, medium for turkey)

3 carrots, sliced

2 stalks celery, sliced

3 cloves garlic, peeled and left whole

White wine

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1. Preheat oven to 375.

2. Wash chicken or turkey and stuff if desired.

3. Place poultry in roasting pan and rub poultry with olive oil.  Rub skin with thyme, tarragon and then sprinkle with paprika.

4. Place onion, carrots, celery and garlic around the poultry in the roasting pan.  Pour wine into the roasting pan  to a depth of 1”, checking during the cooking process if more needs to be added.

5. Roast until meat thermometer registers an internal temperature for 165 for chicken and for turkey. Cooking time will vary according to weight of poultry.