I want to brine my turkey. I also want to shove a bunch of herb butter under the skin of my turkey. Is this redundant? I know they don't do exactly the same things, but does anyone have experience doing both?
Most recipes I see don't do both of these processes. Either the non-brined bird is pumped full of herb butter, or the brined bird just goes right in the oven.
Let me know if you have experience with this and any tips! Thanks =D