To ensure an exceptionally juicy and flavorful turkey, this recipe calls for brining the bird and also rubbing it with a compound butter. During brining, the seasoned saltwater penetrates the meat, drawing in moisture and other flavorings. The compound butter, made by combining room-temperature butter with our turkey herbs, is rubbed under the skin and on the outside of the bird. The butter melts into the meat, as the turkey roasts, so it stays moist and emerges with a crisp, golden-brown skin.
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