from Fred Zeise
Thaw and rinse a small or medium sized turkey.
Remove all the giblets and wash cavities.
Gather some fresh herbs from your garden. Rosemary and Thyme and Sage are good. Break off leaves.
Wash hands thoroughly.
Soften a cube of butter, and smush the herbs into the butter with your fingers.
Reach in between the turkey flesh and the skin, pulling the membrane off, but not breaking the skin.
Press walnet sized chunks of the butter up in there between the skin and the flesh. It is okay if it doesn’t lie flat afterwards. The butter will melt.
Add your favorite stuffing in the cavities.
Buy a box of those special bags they sell just for cooking a turkey. Don’t lose the tie wraps! They look a little strange.
Follow directions for cooking the bird that comes with the bags. The timing is different then doing a roast turkey.
We put the bagged bird in the bottom of a broiler pan. High sides are not needed.
Pros and cons: With the bag method, the meat is all juicy and tender, even the white meat, but you don’t get crisp, browned skin like you do when roasting. Juice for gravy is all nicely there in the bag, and not burned to the pan, so clean up is easy.