Here’s a potential situation: This year the turkey has fallen to your household and you want to do something interesting to steal the show. But how can a turkey compete with the wonders of stuffing or the delights of pie? Here’s how: Pepperoni Butter. Instead of a traditional rub or brine, you’ll cover the air-dried turkey with a butter that’s blitzed in the food processor with pepperoni and rosemary. Rub that all over the bird and you’re in deliciously savory business. As the turkey roasts in the oven, drippings from the butter will coat the vegetables in the pan, coating them in smoky pepperoni flavor. Those drippings will then factor into your turkey gravy recipe. Since the pepperoni is a strong and salty flavor, the addition of white wine is key for balanced acidity. There will be only one question remaining: why would you ever roast a turkey without pepperoni again?