So I tried a totally new recipe for my turkey this year and now I'm having second thoughts about it. Usually, I make a mix of fresh herbs (rosemary, thyme, marjoram and sage), garlic, olive oil, and some bread crumbs to bind it and stuff the mix under the turkey skin. The remainder coats the cavity and skin which gets extra olive oil and salt and pepper. It comes out great, because the herbs keep the moisture inside and give the meat great flavor. The downside is that the skin is so heavily flavored, some people find it unpleasant. Also, from a cooking perspective, I find it a chore to strip down all the herbs to make the mixture, and my hands are always itchy after handling the herbs for so long. This year, my stepmom (who taught me the prior recipe) mentioned that she was putting truffle butter under the skin of her turkey and just putting the herbs in the cavity. I had some truffle butter so I figured I would do the same. I did that, and it seemed like I used a lot of butter, but I'm not sure I spread it around enough and as deeply so that it will reach all the meat. I also put a lot of herbs (the same ones I used in the past) in the cavity with garlic and slices of orange and lemon. That was much easier, because I could just put in the full stalks of the herbs and just break them up a little. And on the skin, I used olive oil, truffle salt, and black pepper. But now I'm worried. I'm afraid that it's going to not be as moist as the past turkeys and the meat won't have as much flavor because the herbs are not right next to the meat. And I worry alternatively that there is either too much butter, which might make the meat greasy or there is not enough butter in some spots. So does anyone do something similar and get a good result? It would help me sleep tonight. At least I know the chocolate-caramel fudge I made is really good. So if the turkey sucks, we can just skip to dessert.