1-2 bulbs roasted garlic
1-2 tsp each thyme and sage
¼-½ tsp fresh ground black pepper
¼-½ Cup good quality olive oil (it should look greenish)
Instructions(other herbs are good too - try rosemary, basil, tarragon, marjoram or whatever) Squeeze out the garlic pulp from the skins, add rest of ingredients, mash together (a fork works), then get your fingers up under the skin and smear the mash liberally all over the turkey, finish up by smearing the outside of the skin (if you used up the mash use plain olive oil for the outside of the skin). It's nice to toss some potatoes and onions, maybe some apple in the cavity if you don't stuff it.
Put in v rack on pan breast side down (I use firebricks underneath) or the vertical rack if you prefer and roast until a meat thermometer reads at least 175F - 180F, let rest 20 min before cutting and about a half hour or so before taking out, turn the bird breast side up to brown (this is just for looks, unless you eat the skin). I usually keep the egg at 350, but others do it at lower temps - your choice. Obviously, lower temps will take more time. I like to keep a cup or two of water, wine, or beer in the pan under the rack to make gravy and ease cleanup.NotesRoast a garlic bulb in the BGE or an oven in a special roaster or just on a firebrick or other pan or dish for about 30 - 45 mins at about 350 -400 or so, until bulb is soft to the squeeze. You can wrap it in foil or add some olive oil and or herbs if you like, but it's not necessary.Number of Servings: Time to Prepare: