Buzz
Turkey preparation is typically focused on making up for its low fat content, which impacts flavor. Dry brining is the top method to season your bird from the inside, but for the juiciest and most flavorful meat, adding fat is key—and butter is the best fat to use.
This is one of those straightforward techniques: soften one or two sticks of butter (depending on your turkey's size) and rub it all over the bird just before roasting. Don't skimp: the skin needs attention, but make sure to get butter into the cavity and under the skin as well. Personally, I prefer salted butter, but unsalted will do, especially if you've already gone heavy on the dry brine.
Plain butter is wonderful, but this is a time to indulge. A quick compound butter keeps your turkey juicy while adding even more flavor as it roasts. Feel free to get creative with these options, as turkey's mild flavor allows for all kinds of variations:
Fresh rosemary, black pepper, and roasted garlic: A timeless and unbeatable choice.
Lemon zest, cinnamon, and sage: Think Jamie Oliver’s milk chicken, but for turkey!
Miso paste and brown sugar: A funky, salty, sweet combination that’s utterly irresistible.
Champagne vinegar reduction, tarragon, lemon zest, and shallots: A turkey béarnaise, anyone?
Remember: all of these mix-ins will burn in the oven almost immediately—unless you tuck them under the skin. Mix flavoring agents into just half of the butter you're using, and reserve the other half for coating the surface. This method results in deeply flavored meat and crispy, golden skin, with no charred garlic to spoil the flavor.
Feel free to get creative with this. Swap lemon zest for orange, use whole herbs for a beautiful stained-glass effect beneath the skin, or even brown and cool the butter before adding other ingredients. Don’t overthink it; when you’re basting meat with butter, it’s hard to go wrong.
