Herbed Butter for Turkey or Chicken
Try this Herbed Butter for Turkey or Chicken recipe, or contribute your own.
Try this Herbed Butter for Turkey or Chicken recipe, or contribute your own.
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon freshly ground black pepper
- 2 sticks unsalted butter softened
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh rosemary
- 1/4 teaspoon freshly ground nutmeg
- Carbohydrate 11.1188756594488 g
- Cholesterol 259.146666666667 mg
- Fat 100.136583546588 g
- Fiber 4.46500182833634 g
- Protein 3.41842305774278 g
- Saturated Fat 62.4936809009186 g
- Serving Size 1 1 recipe (144g)
- Sodium 22.9956459973753 mg
- Sugar 6.65387383111248 g
- Trans Fat 7.26232081135171 g
- Calories 924 calories
Step-by-step
- Combine all ingredients in a medium-sized mixing bowl.
- Beat with eletric mixer until thoroughly blended.
- Refrigerate and save up to 4 days.
Substituting dried herbs for the fresh sage, thyme, and rosemary requires reducing the total volume by half because dehydration concentrates botanical oils aggressively. Compound butter functions by trapping moisture inside fat globules while simultaneously delivering fat-soluble aromatic compounds directly to the poultry skin during roasting. Mastering this mixture requires precise temperature control and uniform mechanical incorporation.
- Ensure the two sticks of unsalted butter reach exactly 65 degrees Fahrenheit before mixing so the fat accepts the botanical additions without breaking or separating.
- Use a standard electric hand mixer on medium speed for precisely two minutes to aerate the fats and distribute the powdered spices evenly.
- Wrap the blended butter tightly in parchment paper and chill it for 30 minutes to solidify the emulsion before slicing.
- Apply the chilled butter disks directly underneath the breast skin of the bird to create a self-basting reservoir that protects lean meat from drying out.
Pair this aromatic fat blend with naturally acidic side dishes like roasted bitter greens or a sharp vinegar-based pan jus to balance the heavy dairy richness. Stored properly in the refrigerator, this preparation remains fresh for up to four days before the volatile herb compounds begin to oxidize.
