I’ve done our Thanksgiving and Christmas turkeys on the grill for the past ten years or so. All of them have been tasty, but I don’t think I’ve ever done it the same way twice. This year’s variation was to try and add more juiciness to the breast meat by larding it with a compound butter.
Compound Butter
1 stick unsalted butter, room temperature
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 shallot, minced fine
1 teaspoon parsley, dried
1 tablespoon thyme, dried Continue reading “Roast Turkey”