I'm making the turkey for thanksgiving. I am dry brining it with a citrus and Herb brine. I'm debating if I want to use butter under the skin. If I do, should I make a citrusy herby compound butter?
I'm unsure about using the butter since I believe the purpose of the butter is to ensure juiciness of the turkey cooks. I spatchcocked my turkey, so it'll cook a lot more evenly and shouldn't need the help from the better. Would I be overdoing it? Would I be hitting the Citrus flavors too hard if I have it in both the Brine and the butter?