Recipe calls for 6 TBS of unsalted butter, rosemary, thyme, sage, 3 TBS of Kosher salt and 1 1/2 TBS of Pepper. For a 12 - 14 lb bird. Ours is 17, so I was going to up all the seasoning. I know Kosher Turkeys are already treated w/ salt when prepared, so would adding the 3 TBS of salt make the meat too salty?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)