Herb Butter

This is a great way to add flavor to your turkey - you can make it a day or two ahead of time and then put it between the turkey breast and skin before roasting. It's really good and kinda fun to do...you can either put the butter in a plastic bag with a corner snipped off and squeeze under the skin or just use your fingers (my preference - why add another step by putting it in a bag?). To separate the skin from the meat gently lift up the skin at the top of the turkey and slide your fingers or a rubber spatula under the skin to loosen it - be careful to not poke a hole in it tho. Then you have a pocket to put the butter in, rub it on the meat the best you can and then press the skin down lightly to make it stick.

HERB BUTTER
8 tablespoons unsalted butter, softened
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped shallot
1 teaspoon chopped garlic
1/4 cup chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped sage
1 tablespoon chopped thyme
1 teaspoon chopped tarragon

Blend all ingredients together (you can do in a food processor so it's smooth, or just stir it all together until well blended). Refrigerate until ready to use.

Note: so I gotta be honest and tell you that I don't always make it with this many ingredients - it also works to just blend softened butter with whatever chopped fresh or dried herbs you have on hand, or even just butter mixed with poultry seasoning. It's all good :). Try this when you're roasting a chicken too, adds such good flavor. If you make it according the recipe and have leftover fresh herbs try garnishing the turkey platter with them - so pretty.