As mentioned in the chat last night, here is the turkey rub mix from the November '94 issue of Bon Appetit that I use every year that I make Thanksgiving:

3 Tbsp. chopped fresh rosemary or 1-1/2 Tbsp. dried
3 Tbsp. chopped fresh thyme or 1-1/2 tsp. dried
3 Tbsp. chopped fresh tarragon or 1-1/2 tsp. dried
1 Tbsp. ground black pepper
2 tsp. salt

Mix together in small bowl or small jar if keeping for awhile (only if using dried herbs.)

To use:

Pat turkey dry with paper towels and place on rack set in large roasting pan. Tie legs together loosely to hold shape of turkey. Brush turkey with a little olive oil. Rub herb mix all over turkey (underneath and on top.)

Then roast turkey as you usually would.

I have also used this on chickens before roasting and also on turkey or chicken cutlets before cooking on the grill. It is delicious.

Enjoy!