3 Compound Butters for Turkey
Make three flavors of compound butter to pair with your holiday turkey. Rub the butter on the turkey's skin to impart flavor and help the meat stay juicy and moist.
Servings: 14 servings (for a 16 pound or 7 kilo turkey)
Calories:
Equipment
- electric hand mixer or silicone spatula
Ingredients
Garlic and Chive Butter
- ½ cup unsalted butter softened to room temperature
- ¼ cup finely chopped fresh chives
- 4 cloves garlic finely minced
Herb Butter
- ½ cup unsalted butter softened to room temperature
- 1 tablespoon fresh lemon peel (about 2 medium lemons)
- 2 teaspoons dried rosemary
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
Spicy Butter
- ½ cup unsalted butter softened to room temperature
- 2 teaspoons paprika
- 1 teaspoon crushed red pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
For Garlic and Chive Butter
- Mix butter, chives, and garlic with an electric hand mixer or silicone spatula until combined.
- Use immediately or form into a log using parchment paper and store in the refrigerator.
- When you're ready to roast the turkey, pat dry with paper towels. Loosen the turkey skin on the breast. Generously, spread one third of the compound butter under the skin, and the remaining two thirds on the outside of the turkey skin. Season outer skin with salt and pepper. Then, roast the turkey according to these instructions.
For Herb Butter
- Mix butter, lemon peel, rosemary, sage, and thyme with an electric hand mixer or silicone spatula until combined.
- Use immediately or form into a log using parchment paper and store in the refrigerator.
- When you're ready to roast the turkey, pat dry with paper towels. Loosen the turkey skin on the breast. Generously, spread one third of the compound butter under the skin, and the remaining two thirds on the outside of the turkey skin. Season outer skin with salt and pepper. Then, roast the turkey according to these instructions.
Spicy Butter
- Mix butter, paprika, crushed red pepper, garlic powder, and onion powder with an electric hand mixer or silicone spatula until combined.
- Use immediately or form into a log using parchment paper and store in the refrigerator.
- When you're ready to roast the turkey, pat dry with paper towels. Loosen the turkey skin on the breast. Generously, spread one third of the compound butter under the skin, and the remaining two thirds on the outside of the turkey skin. Season outer skin with salt and pepper. Then, roast the turkey according to these instructions.
Notes
To soften butter: Place butter on the counter 2–4 hours before making this recipe to soften to room temperature. Alternatively, heat in the microwave on 50 power (medium) for 5 seconds. Repeat as needed until softened but not melted.
Make Ahead: These compound butters can be made up to 1–2 weeks ahead of time. Store in the refrigerator until you're ready to use. Then, allow the butter to come up to room temperature before spreading on the turkey.
