Making The Compound Butter:

• In a small bowl combine the squeezable margarine, and all dried herbs and spices.
  
  The best way to combine the garlic with the compound butter is to place the garlic cloves through a garlic press and squeeze directly into the butter mixture. This allows you to catch some of the garlic juice and capture that flavor. If a garlic press is unavailable, mince the garlic with a pairing knife as small as possible and add to the mixture.
  
  Take any fresh herbs you like (or that go with other Thanksgiving dishes or side dishes) and chop them very finely. Add about 2 teaspoons to the butter. (In the photo I used fresh parsley.) Stir well.
  
  You will need to start with a fresh (not frozen) raw turkey. Pat dry with paper towels. Tuck wing tips back if you prefer that look. Make sure that the giblets and turkey necks, or any packaging are removed from inside the neck cavity.
  
  Using a basting brush, paint the compound butter onto the skin of the turkey. I did not really do the very bottom of the turkey because it will immediately drip off. Start with the turkey breast and work down past the breast meat all along the turkey skin to the legs and wings.
  
  Directions Below for Roasted and Smoked Turkey Options:
  
  For Roast Turkey Recipe, preheat the oven to 350 degrees and place turkey breast side up on a roasting rack in a large roasting pan. Insert a meat thermometer into the thickest part of the breast and cook until the turkey reaches an internal temperature of 165 degrees, about 13 minutes per pound. If you don't have a roasting rack, simply fashion a rack using aluminum foil to elevate the bird off the roasting pan for better air circulation.
  
  Most turkey cooks between 2 1/2- 4 1/2 hours, depending on the size (which can be calculated using the formula above). For very small birds (8-12 pound turkey) it is recommended to lower the oven temperature to 325 degrees, and the cooking time will be in the range of 2 3/4- 3 hours. Rest 30 min- 1 hr before carving.
  
  For Smoked Turkey Recipe, preheat your pellet grill or smoker to 250 degrees.
  
  Insert an instant-read thermometer into the thickest part of the breast meat (or some people prefer to probe in both the breast meat and the thickest part of the thigh).
• We smoke the bird for about 2 hours before spritzing with PINEAPPLE JUICE. This allows the turkey paint to adhere into a nice coating. You can spritz with any type of liquid but we recommend pineapple juice for a little sweetness.
• Spritz lightly only 2-3 times during smoking to avoid disturbing the look of the "turkey paint" which will develop into a beautiful and flavorful coating for your bird.
• Smoked turkeys take about 30-40min per pound. Rest 30 min- 1 hr before carving.