Last September, when the weather started to cool off, my friend Ally gave me a great idea for what to do with the herbs still growing in our garden. She suggested making compound butters: Cut the herbs up very fine, mash them into softened butter, mold the herb-butter mass into a log, and freeze it for future use.
When Ally gives me advice, I usually listen. Detailed instructions and beautiful pictures (not mine, obviously) are here. It's really fast and easy. I made single-herb butters instead of combining flavors. When you soften the compound butter, the herbs inside it look fresh-picked.
So tonight, the turkey breast (why turkey? Because it was on sale at Hy-Vee) was infused with last summer's sage and thyme, the skin crisped deep brown under the butter, and a little bit of tangerine juice squeezed over to brighten it.