- First, the turkey was placed in water to unthaw (I did it for about a day and a half). The seasoning used were all the basics: kosher salt, cracked black pepper, ground black pepper, oregano, sage, thyme, rosemary, onion powder & garlic powder. My view on garlic is this. I use fresh garlic on sauces and garlic powder on rubs or mixed with dry seasonings. The common factor is that it is consistant with the substance I am using. Fresh garlic doesn't work very well in dry rubs. If it does, I have yet to experience it. I'll use whatever garlic I can get my hands on and use it. Normally, I would add some hot pepper (habanero, for example) but decided against it. I like adding those things to my salad dressing or gravy (which in this case, I didn't do).
3. The next thing I did was to take the end of an onion and place some olive oil on it. Once I did this, I then seasoned the onion slices with more rosemary, thyme, ginger & sage. This went inside of the turkey's cavity. I have also used basalmic vinegar inside as well but this time, I didn't have any on hand.