Thoroughly dry the turkey with a paper towel and carefully run your hand under the breast skin to create a pocket.
Smear compound butter evenly all over the turkey and under the breast skin.
Using a marinade injector, slowly inject melted butter into each breast halves and thighs.
Pour champagne and chicken stock over the turkey and into the cavity.
Roast the turkey at 350F until it’s golden brown, about 3.5 hours for 14lbs turkey, basting it every hour using a turkey baster.