[Mark C]

I've used this one for the last three years. It's a paste, and meant for a roasted turkey, but I don't see why it wouldn't work for you. Got it from 'Pairings with Andrea Immer'

24 shallots, peeled and quartered
8 garlic cloves, peeled
6 Tbs. olive oil
2 sprigs fresh thyme
2 Tbs. finely chopped fresh thyme leaves
2 Tbs. Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Roast the shallots and garlic with a bit of oil until very tender, but not brown, then toss all the ingredients into a food processor.

Rub ~2/3 of the paste under the skin of the bird, and the remaining 1/3 on the outside.