My turkey has been dry-brined. This year, I also herbed the breast. I made a paste of herbs and olive oil, cut a pocket in the breast meat with a long knife, and pushed herb paste in the pocket, under the skin, and in the cavity. The herbs were whatever I had in the garden — marjoram, thyme, oregano, rosemary, chives. I also added some salt.
After the dry brine, I rinse the bird but most of the herbs won't be reached by the rinse.
Make your own great turkey — see my turkey page!