In Brazil we normally season the poultry in advance and store it for about a day in the fridge so it can absorb the ingredients like you see on the second video with Brazilian journalist Ernani Lemos from Madruga em Claro, while Pete prefers to stuff it right before cooking. Ernani used water, sea salt, black pepper and herbs to marinate the turkey for a day and a half. Aftewards he used a paste with butter, garlic, salt and fresh herbs.
