There are many great chefs out there- and Geoffrey Zakarian is one of the more imaginative chefs.  Classics, yet not afraid to be contemporary. He finally made it to twitter @gzchef.  He said if he could get 8000 followers he would post his recipe- that was easy- we helped him get those followers and he gave up the recipe.

Since my parents were in town for Thanksgiving- they wanted traditional- so updating the recipe with Zakarian's proved a hit. I highly suggest it.

½ cup mascarpone

1 ½ teaspoons minced flat-leaf parsley

1 ½ teaspoons minced fresh thyme

1 ½ teaspoons minced fresh tarragon

Grated zest of ½ lemon

1 small clove garlic, minced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 12 pound turkey

Roast The Turkey Preheat the oven to 400?F. Place the mascarpone, minced parsley, thyme, tarragon, lemon zest, and garlic in a small mixing bowl; stir to combine. Season generously with salt and pepper. Using your fingers and starting at the back end of the turkey, loosen the skin from the breast, leaving the skin nearest the neck opening attached. Spread the mascarpone filling under the skin. Season the cavity lightly with salt and pepper.

Place the turkey in a large roasting pan, and season it on the outside lightly with salt and pepper. Place the turkey in the oven to roast for 15 minutes. Reduce the temperature to 350?F. and continue to roast until an instant-read thermometer inserted in a thigh registers 160?F. Allow the turkey to rest in a warm place for 20 minutes.