This is my first time cooking a "fresh never frozen" turkey and I am confused. (I apologize - I know I'm a few days early for the Thanksgiving thread, but I don't think I'll have time this week to remember to ask.)

I usually work with either frozen turkey breasts, or frozen roaster chickens (I prefer chicken to turkey), and I have a pretty set process for that. Unfortunately, this year I got a "fresh never frozen" turkey breast by mistake. The package instructions say to pat dry and cook immediately. Does this mean that I can't dry brine it, or am I taking it too literally? I don't know why this is confusing me so much, but here I am, with a headache, stressing about silly things.

Also if I make my compound butter today (kerrygold butter, fresh rosemay being the primary ingredients) should I freeze it till Thursday? I'm seeing Google results of like three days shelf life up to a couple of months.

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