1/3 cup finely chopped shallots

5 – 6 fresh sage leaves

1/4 cup Italian parsley

1 teaspoon salt

few grinds of black pepper

2 tablespoons olive oil, divided

Your turkey of choice

1 onion, peeled and split in half

1 apple, cored and cut in quarters

Mound first five ingredients together on a cutting board.  Using a large chef’s knife, mince together all ingredients until finely minced.  Drizzle 1 tablespoon olive oil on top and mince a few more times to incorporate and turn mixture into a thick paste.

About one hour before you put the turkey in the oven, carefully lift the skin on the breast and use your fingers to gently create a pocket of air between the skin and the breast meat.  Stuff herb mixture under skin.  Let turkey rest so salt can carry flavors into the meat.

Place onion and apple into cavity of turkey.

Roast turkey using your favorite technique (I like Alton Brown’s) or follow roasting instructions on package.

When temperature in thigh reaches 165 degrees, remove from oven and let rest for 15 minutes before carving.  Remove and discard apple and onion from cavity.