People subject their turkeys to all manner of injections and fillers, from Dr. Pepper shots to whole sticks of butter shoved under the skin, all in the pursuit of juicy meat. We don’t want a bird that tastes like soda, but fat is flavor, and a butter-injected turkey has the potential to be downright decadent. The process is called butterballing, and Meathead (@amazingribs) knows ball. According to him, the key to effective butterballing is all about the temperature. Inject melted fat into a cold