Using Duck Fat on your turkey instead of butter

Haven't done it before, doing it this year.

Usually I dry brine for a few days, and then morning of take softened butter, sometimes with herbs mixed into it, and cover the entire turkey with it, and stuff under the skin. I usually cook on high heat (450-500) for 30 minutes, then lower temp to 350 and cook until internal temp in the breast meat of 155-160.

Do I do anything different with duck fat? Exactly the same? I haven't worked with Duck Fat much, I know it has a slightly higher smoke point on the stove than butter would, but other than that just not something I've worked with a lot.