If you don't freeze it the vacuum sealer will suck the liquids out. So you can't apply much vacuum on anything with liquid in it. Thus they recommend freezing any liquids you might add.

I thought about the marjoram but couldn't decide if it would taste good with turkey. I think it would though.

I've always used tons of rosemary when cooking turkey, but the flavors escape into the air when you're roasting!

I think at low meat temperatures the garlic isn't going to cook so the taste will be like raw garlic.