The butter seaps into the breast and crisps skin as well, while leaving the saesoning deliciously embedded between the two. This recipe is pretty basic... and verrrry customisable and can be done WAY before Turkey Day.
Make sure your turkey is thawed and "stuff" removed from cavity.
mix all of the ingredients in a medium bowl and add to a 1 gal storage/freezer bag, rolling into a log and sqeezing out the air.
place in freezer for 2 hours or until firm enouhg to slice into 1/4 inch discs
gentley separait the skin from the breast from neck to hip area creating a pocket.
Cut into quarters- 4-6 apples (these should be firmer baking apples, golden d's or similar. Mac's or other softer apples will turn to mush and you want to beable to remove them), stuff into cavity. Feel free to add an onion quarted if you wish to cut the sweetness. Pack tightly and seal-but be sure you account for the extra weight- add about 15 min to total cook time if you use this step...
distribute discs evenly from hip to neck in the pocket
use cloves to re-attach the skin to the neck hole. and cook turkey as directed, not removing foil until the last 15-20 min(ish) of cooking so the herbs, seasoning and butter don't burn.(unless you use the bag method)