You cannot brown a turkey with good intentions alone. You need fat. Lots of it. Rub that bird down with softened butter like you’re giving it a very expensive spa treatment. If you’re feeling fancy, mix in some herbs—rosemary, thyme, or even that lonely sage packet from last Thanksgiving.
Butter burns if you look at it wrong, so a little trick is to mix it with vegetable oil. The oil raises the smoke point, giving you a beautiful golden crust without the bitter, smoky taste of regret. It’s like adding a sunscreen that actually works.
