Should You Slather Butter Under the Skin of Your Thanksgiving Turkey?

As Thanksgiving approaches, turkey roasters everywhere are pondering that timeless question should I rub butter under the skin of my turkey? Generations of cooks have used this trick to achieve a crispy skin and moist, flavorful meat. But is it really necessary? Does the added fat make your holiday bird more decadent or just plain greasy?

Before slicking up your bird, let’s examine the benefits and drawbacks of using butter underneath the skin. With this knowledge you can make an informed decision about the best preparation for your Thanksgiving turkey.

Why Put Butter Under Turkey Skin?

Here are some of the main advantages of rubbing butter under the skin:

• Moisture – As the butter melts during roasting, it bastes the meat and helps keep it tender and juicy. The fat acts as a barrier against drying out.

• Flavor – Butter adds richness and a lovely savory quality. Herb butters can provide even more complex flavors.

• Browning – The milk solids in butter promote gorgeous browning through caramelization and Maillard reactions.

• Crisp skin – Butter helps crisp the skin by causing it to shrink from the subcutaneous fat layer.

So butter underneath the skin clearly provides some benefits. But how necessary is it?

Consider Drawbacks of Adding Butter

Slathering butter adds significant fat and calories. Each tablespoon contributes 100 calories and 11 grams of fat. A 16-pound turkey can absorb a full cup of butter or more!

Too much butter pooling under the skin may also lead to issues:

• Uneven cooking – Thick areas of butter cook more slowly.

• Soggy skin – Butter can weigh down the skin and inhibit crisping.

• Greasy texture – Too much fat can create a greasy mouthfeel.

• Blunted flavor – An overpowering butter taste may mask the delicate turkey flavor.

So while butter adds moisture and flavor, excessive amounts can make your holiday bird greasy and lead to uneven cooking. Moderation is key.

Achieve Best Results with a Moderate Amount

For the benefits of butter without the drawbacks, use a moderate amount under the skin. Follow these tips:

• Use 3-4 tablespoons total for a 12-15 lb turkey.

• Refrigerate butter first so it spreads evenly without melting immediately.

• Loosen skin carefully without tearing it so butter coats all meat areas.

• Sprinkle salt and herbs under the skin along with the chilled butter.

• Brush skin with olive oil before roasting to boost browning.

• Roast at 425°F for crispy skin, then drop to 325°F once browned.

With the right balance of flavorful butter inside and crisping oil outside, your turkey will turn out moist, tender, and golden brown without being greasy.

Alternatives to Spreading Butter Under Skin

If you wish to avoid butter altogether, alternatives like olive oil, chicken stock, or herb paste can add moisture and flavor under the turkey skin:

• Olive oil – Has a high smoke point so won’t burn like butter. Adds moisture without strong flavor.

• Chicken stock – Provides a savory flavor and keeps meat juicy. Opt for low-sodium stock.

• Herb paste – Chopped herbs, oil, spices, and zest make a flavorful rub.

• Citrus – Slices of orange or lemon infuse bright flavor.

• Aromatics – Stuff neck cavity with onion, celery, garlic, and herbs.

With a little creativity, you can achieve a succulent bird without slathering on the butter.

While generations of cooks may swear by butter under the skin, alternatives can also do the trick. Use the method that best fits your preferences and health priorities. With the right prep, your turkey will turn out moist and full of flavor either way. Here’s to a very happy Thanksgiving!