Compound Butter for Turkey (Garlic Herb)
Here's a compound butter for turkey that you can make in minutes. This is probably the easiest way to flavor your Thanksgiving turkey with fresh (or dried) herbs, garlic, and lemon zest. Make-ahead friendly, this recipe is my secret sauce for properly seasoned and moist turkey.
Servings: 8 tablespoons
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 enough for a turkey up to 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 as directed, then shape it into a log and wrap it tightly in parchment or plastic wrap. I like to do a double wrap (plastic wrap followed by an airtight container) to keep it fresh and prevent it from picking up any fridge odors. It will keep well in the refrigerator for up to 5 days.
- Freezing: Follow the same wrapping steps and store the butter in a freezer-safe bag or container for up to 3 months.
- Thawing: When you are ready to use it, thaw it in the refrigerator overnight, then take it out an hour before using so it softens enough to spread.
- Leftovers: Use any leftover compound butter on steak, roasted vegetables, or warm bread.
Nutrition
Calories: 104kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 293mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg
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