Step 2-Garlic Herb Turkey: Compound Butter

So if you get to know me, you’ll realize two things… 1) I like to stay organized; it settles me and 2) I like to do things as far in advance as I can, to get them off my to do list. Now that doesn’t mean I have my stuff together, or that I’m not a procrastinator. What I like to happen isn’t always the case. Hey, what can I say?!? I’m complicated.

Anyway, I make this compound butter a day or two before roasting my turkey. I believe I made this Tuesday morning and roasted my Garlic Herb Turkey Wednesday evening.

By making this compound butter, I am allowing the flavors to meld together rather than just slathering my turkey in butter and hoping the herbs stick on day of.

Also, these herb measurements are a guide for those of you who need/want measurements. I just go with what my soul speaks to me at the time.

This is a very easy recipe to adapt, add and take away what you want….except the butter. Kinda need that.

You can make more of this if you like, if you want it for spreading on your rolls.

Step 2-Garlic Herb Turkey: Compound Butter

3 sticks salted butter, softened

4 cloves garlic

2 T sage

1 T rosemary

2 T thyme

1/4 c parsley

1 T minced onion

Juice and zest of one lemon

I don’t really chop, mince or dice any of this, because my food processor is going to do it for me.

• Place all ingredients into bowl of food processor. Pulse until all herbs and garlic are completely chopped up and butter is fully mixed.

I don’t refrigerate this, because I need it to be softened when I go to roast my turkey. If you want to refrigerate yours, you will want to take this out of the refrigerator and put it on the counter about 2-3 hours before you need it.

If you’re making extra to serve with your rolls, grab a piece of wax paper or plastic wrap. Spoon it out on the wrap and roll it up. Twist the ends, then place in a ziploc or container, so it won’t unravel. You’re still gonna want to take this out in advance, so it will be spreadable. But it should keep its shape.

You could also spoon this into a ramekin instead, cover and refrigerate, remembering to take out ahead of time to soften.