Herb Compound Butter
Herb Compound butter is a fancy way of saying butter that is mixed with herbs and seasoning. This mixture is especially flavorful and perfect for thanksgiving or Christmas dinner! In this recipe, you mix the ingredients all together and rub on your turkey and under the turkeys skin and it creates the most delicious flavor in the turkey! The fat from the butter and olive oil helps keep the moisture in the bird when it cooks so you have a juicy turkey. It also helps add gorgeous color to your bird when basted on top during the last 45 minutes of cooking!
What you need
Makes enough mixture to cover a large turkey, to use for a smaller bird you can half the recipe or discard the extras once you feel your bird is sufficiently coated in the butter mixture.
1/2 cup Butter. softened
1/4 cup Olive Oil
2 teaspoon Salt
2 teaspoons Poultry Seasoning
1/4 teaspoon Black Pepper
1/4 teaspoon ground Sage
Mix together the butter, olive oil, salt, poultry seasoning, black pepper and sage. Rub the mixture all over your raw turkey. Loosely separate the skin from off the turkeys breasts. Add the compound butter under the skin and on top of the skin. Bake your bird for roughly 20 minutes per pound or for a 14-16 pound bird cook for 2 hours and 15 minute on 350 F. and then raise the temperature to 425 F. and begin basting your bird with the dripping every 10 minutes. Once the bird has an internal temperature of 165 F. your turkey is done. Cover your turkey and let it rest for 2 hours so the juices can recirculate.
Herb Compound Butter
Ingredients
- 1/2 cup Butter softened
- 1/4 cup olive oil
- 2 teaspoon Salt
- 2 teaspoons Poultry Seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground Sage
Instructions
- Mix together the butter, olive oil, salt, poultry seasoning, black pepper and sage. Rub the mixture all over your raw turkey. Loosely separate the skin from off the turkeys breasts. Add the compound butter under the skin and on top of the skin. Bake your bird for roughly 20 minutes per pound or for a 14-16 pound bird cook for 2 hours and 15 minute on 350 F. and then raise the temperature to 425 F. and begin basting your bird with the dripping every 10 minutes. Once the bird has an internal temperature of 165 F. your turkey is done. Cover your turkey and let it rest for 2 hours so the juices can recirculate.