Dried herbs in the cavity are a dusty lie—they just burn to ash. You need fresh, waxy herbs that can handle the heat. Thyme sprigs, rosemary branches, and sage leaves are your crew.
Stuff a whole bunch in there. Like, six or seven sprigs of thyme, two big rosemary stalks, and a handful of sage. When the bird cooks, those oils steam into the meat. You’ll taste it in the dark meat the most.
The Garlic Situation
Cut a whole head of garlic in half crosswise—right through the equator. Stick both halves in the cavity. It gets soft, roasted, and sweet. It doesn’t make the meat taste like a vampire repellent.
I once saw someone put whole, peeled cloves in there. Don’t. They just roll around and burn. Use the full, halved head. It’s science.
