Similar to our Turkey Dry Rub and Turkey Injection Recipe, it is a versatile condiment perfect for roasting turkey and enhancing the meat’s flavor and texture.
Compound butter, in the simplest terms, is butter that has been flavored with additional ingredients. Mixing room-temperature butter with flavoring agents like fresh herbs, ground spices, and garlic makes it easy to flavor and helps spread it all over the turkey meat.
This is exactly what we use in our Roasted Turkey Breast with Gravy. Coating a turkey with butter, both underneath and on top of the skin is the best way to add extra flavor. This simple step ensures your turkey is both delicious and beautifully roasted.
While we love this compound butter for Thanksgiving turkey, you can also consider it an everyday enhancement to roasted whole chicken, potatoes, vegetables, and much more.
Ingredients You Will Need
The key ingredients in this turkey compound butter recipe provide a balance of herbal, citrus, and garlicky flavors, all of which are available in any grocery store. We will need the following:
- Unsalted butter: We like to use unsalted butter to control the amount of salt. With that said, you can use salted butter and reduce the salt to ¾ teaspoon.
- Fresh herbs (or dried herbs): Fresh herbs will provide the best flavor. We love hearty herbs like fresh rosemary, fresh thyme, and fresh sage, but you can also incorporate soft herbs like fresh parsley or chives. If dried herbs are more convenient for you, reduce the quantity for each herb to 1 teaspoon. I would recommend mincing the dried rosemary as the long stems will have too much crunch if left whole.
- Garlic: Fresh garlic cloves give us that punchy bite in this flavored butter recipe. However, Roasted Garlic or Air Fryer Garlic is another excellent option for a sweet, caramelized garlic flavor, like our Roasted Garlic Butter. If you find raw garlic too strong, swap it out for ½ teaspoon garlic powder.
- Lemon zest: Lemon zest adds a bright, citrus flavor to the turkey butter seasoning. Orange zest is also a nice addition.
- Seasonings: A simple seasoning of Kosher salt and black pepper allows all those herb and garlic flavors to shine.
How to Make Compound Butter for Turkey?
This recipe for compound butter for turkey can be made in less than 5 minutes. The key is to use room temperature or softened butter, making mixing the ingredients easier. Here are the step-by-step instructions:
- Mix butter, herbs, and garlic: In a small bowl, add the softened butter, rosemary, thyme, sage, garlic, lemon zest, Kosher salt, and black pepper. Mix with a fork or rubber spatula until well combined.
- Use immediately or shape into a log: At this point, your turkey compound butter recipe is ready to use! If you do not plan to use it right away, transfer the butter mixture onto a piece of parchment paper or plastic wrap. Roll it into a log and wrap it tightly. Refrigerate for at least 3 hours.
How to Make Ahead, Store, Freeze, and Thaw?
This herb and butter turkey rub is an exceptional make-ahead recipe that takes a little stress away from Thanksgiving day. Here are my best storage tips to ensure your seasoned butter for turkey lasts as long as possible:
- Make Ahead and Storage: Prepare the garlic herb butter for the turkey as directed. Follow the instructions to shape it into a log and wrap it tightly. Store in an airtight container in the refrigerator for five days. (Note: We like to do a double wrap, i.e. plastic wrap and an airtight container, to prevent the butter from absorbing odors in the fridge.)
- Freeze: Follow the same storage instructions as above. Store it in a freezer-safe container or freezer bag for up to 3 months.
- Thaw: Take the butter out of the freezer for at least one hour before using it.
How to Put Butter Under Turkey Skin?
Seasoning under turkey skin can be intimidating if this is your first time placing herb butter under turkey skin. Here’s how I like to season turkey with butter:
- Dry the skin: Place your turkey on a clean cutting board. Pat the skin dry with paper towels.
- Loosen the skin: Slowly slide a long, thin rubber spatula or your fingers between the skin and flesh of the fresh turkey. Be careful not to tear the skin. It helps to go slowly and gently.
- Apply the butter: Take a handful of the butter mixture and stuff it under the skin over the breast meat. Spread it as evenly as possible by massaging the entire bird including both under and outside of the skin. Don’t worry about it being perfect, as the butter will melt while the turkey roasts. Once the butter is evenly distributed under the skin, finish it by spreading it all over the outside of the turkey. When finished, smooth the skin back over the turkey meat to help hold the butter in place.
- Roast the turkey: Place the prepared turkey in the roasting pan with aromatics like onions, carrots, and celery. If you need a great recipe, try our Herb Butter Roasted Turkey recipe for more information on how to roast, the ideal internal temperature and more.
FAQs
One stick of butter (4 oz) is enough for a whole turkey between 10-12 pounds. If you have a larger turkey, double the recipe.
It’s best to butter the turkey right before roasting. Applying the butter just before it goes in the oven ensures the skin gets crispy while the meat stays moist throughout cooking.
The butter will not spread on the turkey if it is too cold or the skin is not dry. I like to remove the turkey from the fridge 1 hour before roasting and pat the skin dry with a paper towel.
Aysegul’s Expert Tips
Here are some of my expert tips for the best compound butter for turkey recipe:
- Use softened butter: I usually remove it from the fridge a few hours beforehand to ensure it is very soft and spreadable.
- Rinse and dry your herbs: If using fresh herbs, wash and dry them thoroughly before mincing. I like to place the washed herbs between two pieces of paper towels to absorb excess moisture. You can also use a salad spinner to dry them off.
- Dried herbs: If using dried herbs, reduce the quantity of each dried herb to 1 teaspoon.
- Mince finely: Chop the herbs finely so they distribute evenly throughout the butter.
- Can be multiplied: This recipe is ideal for a turkey up to 12 pounds. You can halve the recipe if you only make a turkey breast or double the recipe for a large bird.
- Fresh garlic vs garlic powder: If using fresh garlic, keep in mind that a foodborne illness called botulism can occur if garlic sits for too long in an oxygen-free environment. I would recommend using garlic powder instead of fresh garlic if you plan to make this herb butter well in advance to prevent the build up of bacteria.
Other Uses
Just because we are featuring this compound butter for turkey does not mean it cannot be used in other ways. It is truly the perfect finishing touch to many different meals. Here are a few suggestions to get you started on your compound butter journey:
- Grilled or Roasted Meat Recipes: It’s hard to find a steakhouse that doesn’t serve a slice of compound butter over their hot, juicy steaks. Make a restaurant-quality meal at home by serving rounds of herb butter on top of Grilled Steak, Beef Tenderloin, or Roasted Chicken Breast.
- Seafood: Don’t you love a warm, garlicky butter with seafood? Use this herbed compound butter recipe to elevate Grilled Salmon or Grilled Shrimp.
- Roasted or Grilled Vegetables: You can truly elevate the flavor of roasted vegetables with butter and this garlic and herb butter hits the spot. Serve it as the butter topping for Grilled Corn or finish Roasted Butternut Squash with a few pats of this flavored butter.
- Bread: Butter and bread are classic combinations, and it’s no surprise that this garlic herb compound butter will enhance any slice of bread. Slather it on warm slices of Jalapeno Cheddar Cornbread or use it as the butter component when making Air Fryer Garlic Bread.
Diet Key
This Recipe is:
More Turkey Seasoning Recipes
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Compound Butter for Turkey Recipe
Ingredients
- 4 oz unsalted butter, 1 stick – at room temperature
- 1 tablespoon fresh rosemary, finely minced or 1 teaspoon dried rosemary
- 1 tablespoon fresh thyme, finely minced or 1 teaspoon dried thyme
- 1 teaspoon fresh sage, finely minced or ⅓ teaspoon dried sage
- 2 cloves fresh garlic, finely minced or pressed
- ½ teaspoon lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Place the softened butter, rosemary, thyme, sage, garlic, lemon zest, kosher salt, and pepper in a bowl. Mix until well combined using a fork.
- You can use it right away, or you can turn your compound butter into a log. If you are not using it right away, transfer the butter mixture onto a piece of parchment paper or stretch film and shape it into a log.*
- Wrap it tightly so it holds its shape. Transfer it to the fridge and let it rest for at least 3 hours.
Notes
- Yields: This recipe makes 8 tablespoons (4 ounces) of compound butter, which is ideal for a turkey that weighs 10-12 pounds. If your bird is larger, you can multiply the recipe and vice versa. The calorie information below is for one tablespoon.
- *If it is too soft, you might have to chill it in the fridge for 30 minutes before rolling
- Make Ahead and Storage: Prepare the butter mixture as directed. Follow the instructions to shape it into a log and wrap it tightly. Store in an airtight container in the refrigerator for five days.
- Freezing: Store it in a freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator overnight, and be sure to take it out of the fridge at least an hour before use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.