Day 4 of the 22 Days of Thanksgiving: Herb Butter

This is my very favorite, secret ingredient for Thanksgiving dinner. It is a compound butter made by whipping butter until fluffy, then adding herbs, spices, garlic and shallots. I use it at least 4 different ways. I spread it on thick-sliced, day old, bread for my homemade stuffing. I rub it under and on top of the skin of the turkey for self basted, juicy and flavorful meat, and crispy skin.  I finish off the gravy with a couple tablespoons of herb butter for a rich and glossy turkey gravy with so much depth from herbs, garlic and shallot.  I melt it to start sautéing my vegetables in my leftover turkey soup.

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There are times when dried herbs can be used in place of fresh with out any problems, but I feel like fresh are best in this recipe.  Fresh herbs are bright and soft and impart their flavor easily.  I use thyme, chives, parsley, and sage along with minced garlic and shallots, freshly cracked, black pepper and salted butter. I don’t add salt because the turkey is prepared with a dry brine of salt and I want to control the salt in the turkey, gravy, and soup in which this butter will be used.

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Using a hand mixer, whip the butter for a few minutes, until smooth and fluffy.

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Next, add the herbs, garlic, shallots and pepper. Beat well until the ingredients are completely and evenly distributed.

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Here is the finished herb butter.

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This herb butter is so versatile and is well worth the little effort it takes for such an impactful addition to the star players of the Thanksgiving meal.

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Herb Butter BigOven - Save recipe or add to grocery list Yum
This is a compound butter made by whipping butter until fluffy, then adding herbs, spices, garlic and shallots.
Course Basics
Servings
cups
Ingredients
Course Basics
Servings
cups
Ingredients
Instructions
  1. In a medium mixing bowl, add butter and with a hand mixer, whip until light and fluffy. Add remaining ingredients and beat until all the fresh herbs, pepper, garlic, and shallot are mixed will and evenly throughout. Cover and refrigerate until needed.
Recipe Notes

Note: When using to spread on turkey, or bread for stuffing, be sure to soften ahead of time.

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