"Anthony Ewell" > wrote in message
...

>> I would just recommend reducing the amount of sage.
>>
>> As an alternative - separate the skin from the breast then place bay
>> leaves in a pattern under the skin between the meat and the skin. It is
>> a great effect if you like the flavor of bay.
>>
>>
>> Dimitri
>
> Hi Dimitri,
>
> Thank you!
>
> Your theory makes total sense. I find if I can taste the individual
> spice, I have usually ruined the disk.
>
> What?!?! No Garlic !!! Tell me it isn't so!!!!
>
> --Tony

No I don't use Garlic on Turkey - maybe a little in the gravy but not on the
bird.

I think garlic can easily overpower the flavor.

Just an opinion.

Dimitri