My secret recipe:

Pick up the bird(s) on Monday before Thanksgiving. Clean them that day and marinate.

The marinate:
Take 8 garlic heads per bird and peel. Yes it's a lot of garlic, but well worth the effort. - Put the garlic heads into a blender with some olive oil, sea salt or kosher salt, rosemary, thyme, and blend into a thick paste (smear).

Once you have cleaned the bird with some lemon, smear the bird ALL OVER with the paste, inside the bird, under the skin, inject if you want to but not necessary. There should be garlic smear everywhere. Then take an onion and cut it in half. Stuff the bird with the onion and close it up.

Let sit in the refrigerator from Monday till Thursday, marinating in garlic smear. - Cook in turkey bag, adding small potatoes and shallots into the bag, also put some chicken stock in the bag to keep extra moisture. You can also put some thick cut bacon into the turkey bag, which is fantastic to eat when the bird is cooked and is also great for seasoning the gravy.

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"When two people agree on everything, one of them is not necessary" - Arliss