I recently made this blackened turkey compound butter for a turkey I was smoking on my pellet grill. The blackened seasoning gives the turkey a great flavor and the butter keeps the turkey nice and juicy!
I had some family visiting and their kid’s first reaction was, “it’s burnt”, to which the parents said “it’s okay, it has flavor”. I laughed and told them it isn’t burnt! It’s a chemical reaction between the seasonings that turns it black. Thus the name blackened seasoning.
They had never seen blackened seasoning before and I was happy to introduce them to this delicious blend of spices. This seasoning is definitely not burnt but it is packed with flavor!
The secret to it turning back in celery salt and paprika along with other seasonings like chili powder, cumin, black pepper and garlic powder. There are different blends of this that you can make but they all have at least celery salt and paprika.
You can also buy a premade blackened seasoning from the store and that can be use with butter as well for an extra easy version of this recipe, but I do love the combination of seasonings in this recipe.
What you need to make this Blackened Turkey Compound Butter: (full printable recipe below)
Makes enough compound butter for a 10-14 pound turkey or 2 large whole chickens
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning (optional)
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 cup salted butter – softened
For seasoning on top of the turkey: (optional, this is if you want extra dry seasoning on the outside of the skin of the turkey)
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- dash of cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Add all of the seasonings to a bowl with the softened butter and mix together.
- To add to the turkey, pat turkey dry with a paper towel, loosen the skin along the breast of the turkey and pack butter under the skin and around the whole turkey the best you can. It won’t stick super well to the outside skin so it’s ok to blob it on in chunks.
- If seasoning with the dry rub too, add all seasonings together and sprinkle the tops with seasoning om desired amount.
- Use a baster to baste the turkey during the last hour of cooking so the seasoning gets redistributed and the turkey gets nicely browned.
Here are a few other turkey recipes you may enjoy:
Cactus Cooler Turkey Brine
Cherry Jalapeno Glazed Turkey
Sage Browned Butter Turkey
Smoked Turkey Compound Butter
Smoked Turkey Brine
Herb Turkey Brine
Blackened Turkey Compound Butter
Ingredients
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning optional
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 cup salted butter – softened
For the dry seasoning:
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- dash of cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Add all of the seasonings to a bowl with the softened butter and mix together.
- To add to the turkey, pat turkey dry with a paper towel, loosen the skin along the breast of the turkey and pack butter under the skin and around the whole turkey the best you can. It won’t stick super well to the outside skin so it’s ok to blob it on in chunks.
- If seasoning with the dry rub too, add all seasonings together and sprinkle the tops with seasoning om desired amount.
- Use a baster to baste the turkey during the last hour of cooking so the seasoning gets redistributed and the turkey gets nicely browned.