So, there are so many ways to do a turkey, but this way is very good and very flavourful. It takes a little work ahead of time, but it pays off in its moistness and good taste.
This recipe uses two secret weapons: the dry-brine and the compound butter. If you don’t have time to dry-brine it, you can just use the compound butter and it will still taste great.
Pat the turkey dry with paper towel and remove giblets and neck. You can use those for other parts of your meal.
Using your hands, loosen the skin over the breast and leg without tearing the skin.
Season the cavity, the meat under the skin and the skin.
Place the turkey on a cooking sheet with a wire rack and place it in the fridge uncovered.
Take a nap, you deserve it!
Making the Compound Butter
Take out the unsalted butter and put it in a bowl to allow it to get to room temperature.
Add all the other ingredients for the butter and mash them together until well blended.
Put the butter in the fridge for at least an hour, so it can firm up and all the flavours can mingle.
Turkey Time!
Preheat the oven to 500°F.
Spread the compound butter all over the turkey. Under the skin, on top of the skin, if you have some left put it on the inside.
Put the turkey in the oven and lower the heat to 325°F. Roughly 15 minutes per lb, but the best way to make sure it is done is to use and instant-read thermometer. The deepest part of the breast should read 150°F, and the legs should register at least 165°F.
Take the turkey out of the oven and let it rest for at least 30 minutes.
