GA Home Cook
Sous Chef
Any of you guys ever use compound butter on or under the skin of your turkey? If yes, what did you use and how did it turn out?
I always use compound butter in and out of the bird and lots of it. The bird is always tender and very juicy. The drippings from it are great and make the best gravy.
I use, sage, rosemary, thyme, salt & pepper.
I purchase some turkey parts - wings, drumsticks early and simmer them up to make a broth ahead of time ( as I like a lot of gravy and some for the freezer) then add dripping to make gravy. It turns out so good.