“Butterball” Turkey

Here is a sinful addition to a plain old turkey that will make your guests reach for their nitroglycerine.

You know it’s good when a recipe suggestion starts with: Take a pound of butter. Sweet unsalted is best.

You can mix one or all of the following into the softened butter:

Fresh or rubbed sage

Crushed rosemary leaves

Crushed Russian sage leaves

Black pepper

Or Curry Powder

On the turkey you will want to take a fillet knife (or a thin butcher knife) and lifting the skin near the neck opening above the breast, cut the membrane holding the skin to the breast (and legs, moving in toward the drumstick from the lower leg. Cut slits as needed to reach all areas). Detach as much of the skin as possible while leaving it intact on the turkey.

Take the butter and spice mix, stuffing it under the skin so that it is evenly distributed across the meaty areas.

You will need to massage and pat the butter mix into place. Don’t worry it if it’s a little lumpy. It just needs to be somewhat evenly distributed.

Even though basting seems moot at this point, do it anyway. It makes the skin nice and brown.

This is not a good recipe to serve your friends who are watching the amount of fat they eat. Or who have wives who are in any way concerned about the intake of dietary fat of anybody within speaking distance. This recipe has caused divorce proceedings on those grounds alone.

 

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