You'll need about one pound of butter for a 12 - 24 lb turkey. Unsalted preferred but either works. Allow to come to average room temp (65-72) You can enhance the butter with fresh/dried herbs, mixing to distribute evenly.
Using foodservice hand gloves, gently work the breast skin loose from the meat around the body cavity. You should be able to get down towards the thighs and all around the breast lobes. Using a heaping TBSP of softened butter, work it between the skin and the meat. Distribute all butter evenly.
That's pretty much it as far as the standard approach goes. The alternative is to melt your butter over low heat (with herbs if desired, if using herbs, allow to stand 20 minutes before straining the butter of herbs).
Using a meat injection syringe, inject small amounts (1 tsp) of butter thru skin and into the meat using even distribution. Use a piece of clear plastic wrap to cover the meat as you inject. This will minimize the butter squirting back into your face
