For Tender & Juicy Thanksgiving Turkey, Try This Butter Trick

One of the best ways to cook your Thanksgiving turkey doesn't start with a fancy brine or complicated marinade — it starts with butter. The trick is simple: Gently lift the skin and work softened butter beneath it before roasting. It might sound like an extra step, but that thin layer of fat transforms everything. It bastes the meat from the inside out, keeping each bite tender, juicy, and full of flavor.

Because turkey doesn't carry much natural fat, it tends to dry out faster than richer cuts of meat. Butter makes up the difference. As it melts, it seeps into the meat, adding richness while helping the skin brown to a perfect golden finish. The result is a turkey that doesn't just look the part — it tastes it, too. The aroma of herbs and butter as it roasts fills the kitchen long before it hits the table, signaling that Thanksgiving has officially begun.

Cooks who swear by this method no longer have a fear of dry holiday dinners. And while there are countless ways to cook a turkey — from deep-frying to something as simple as roasting — slipping butter under the skin remains a classic move that delivers every time.

Even Gordon Ramsay turns to this trick for his succulent roasts, and home cooks have perfected it with their own clever tweaks. The key is getting the butter where it matters most — under the skin. You can gently slide a wooden spoon or your fingers between the skin and meat, easing it loose as you move toward the back. Begin beneath the breast and continue lifting until you reach the thighs, creating small pockets for the butter to settle into. After creating space, spoon or pipe in the softened herb butter, then gently press from the outside to spread it evenly beneath the skin.

A whipped compound butter made with herbs, garlic, or citrus zest infuses the meat with flavor as it melts. A light brush of melted butter adds shine, but many prefer a final coat of olive oil for even browning and a crisp, golden crust. Many cooks prep their birds a day ahead, letting the butter chill beneath the skin overnight so the flavor settles deep into the meat. It's a simple method that rewards patience and turns an ordinary turkey into one that carves clean, stays moist, and tastes like the holiday centerpiece it's meant to be.