Place your unsalted butter on the counter before starting. Let it sit until it is completely soft. Do not melt it in the microwave.

Grab a clean cutting board and a sharp knife. Chop your fresh parsley, rosemary, and thyme very finely. Peel and mince the fresh garlic cloves too.

Place the softened butter into a small mixing bowl. Pour in a tiny splash of healthy olive oil. Mash it gently using your rubber spatula.

Add the finely chopped herbs and minced garlic now. Grate the fresh lemon zest directly into the mixing bowl.

Sprinkle the sea salt and cracked black pepper inside. Stir the mixture vigorously with your spatula until smooth. Make sure the herbs spread evenly.

Lay a sheet of clear plastic wrap on your counter. Scoop the mixed herb butter onto the plastic wrap carefully.

Roll the plastic wrap tightly around the rich butter. Shape it into a neat log or a smooth cylinder. Twist the ends of plastic wrap to seal it.

Place the wrapped butter log into your refrigerator. Let it chill for at least thirty minutes until firm. This allows all the herb flavors to blend.

Slice the firm butter log into thick round coins. Rub them directly under the raw turkey skin before roasting. Use any remaining butter on the outside skin.