Listen up because this is important. Thanksgiving level important.
No dry turkeys around here! About 5 years ago, I discovered the secret to keeping your turkey juicy and full of flavor! How had I not know for so long? Drumroll........it's compound butter! Compound butter is just a fancy schmancy term for 'adding herbs and seasonings to butter'. And the best part? I've already made it! A full 12 days before Thanksgiving I prepared this secret weapon. Compound butter makes a turkey juicy, flavorful, AND can be made ahead of time? Yes. You read that right. Less work on the big day is a big score in my book. So let's get down to what goes into making compound butter.
*This recipe is for a 16-20 lb turkey.
*Make up to two weeks ahead of time
4 sticks of softened salted butter~let the butter sit out for a least a day and get really soft!
5-6 fresh sprigs of rosemary, finely chopped~fresh is the best but in a pinch you could substitute about 3 TBS of dried
6 cloves of garlic, minced~ I have a serious love affair with garlic, use less if you like but the end result is not overly garlicky, it's perfect
Smash butter and mix in minced garlic and chopped rosemary. You're done. Seriously. That's it. Put it in a covered container in the fridge until Thanksgiving. This butter will be rubbed all over the outside of the turkey and stuffed under the skin too. While the turkey roasts, the compound butter melts into every nook and cranny resulting in a juicy delicious turkey, EVERY. SINGLE. TIME.