Get ready to elevate your turkey game to legendary status! Compound butters are the secret weapon for creating the most succulent, flavorful bird you’ve ever served. From herby classics to sweet and savory twists, these simple butter blends will transform your holiday centerpiece into an unforgettable masterpiece. Let’s dive into 25 irresistible recipes that promise to make your turkey the juiciest one yet!
Herb-Infused Garlic Butter for Roasted Turkey
Let’s make your holiday turkey unforgettable with this aromatic garlic butter. Lifting the skin and rubbing this mixture directly onto the meat ensures deep flavor penetration and incredibly juicy results.
Ingredients
– 1 cup (2 sticks) of softened unsalted butter
– 6 cloves of garlic, minced super fine
– a couple of tablespoons of fresh chopped parsley
– a tablespoon of fresh chopped rosemary
– a tablespoon of fresh chopped thyme
– a good pinch of kosher salt
– a few cracks of fresh black pepper
Instructions
1. Place the softened butter into a medium mixing bowl.
2. Mince the garlic cloves until they form a fine paste.
3. Finely chop the fresh parsley, rosemary, and thyme.
4. Add the minced garlic and all chopped herbs to the butter.
5. Season the mixture with a generous pinch of kosher salt and several cracks of black pepper.
6. Use a fork or spatula to thoroughly combine all ingredients until uniformly mixed.
7. Gently loosen the skin from the turkey breast and thighs using your fingertips.
8. Spread approximately 3/4 of the butter mixture directly onto the turkey meat under the skin.
9. Rub the remaining 1/4 of the butter mixture over the outside of the turkey skin.
10. Proceed with roasting your turkey according to your preferred recipe.
Your turkey will emerge with a golden, crisp skin and unbelievably moist, herb-scented meat. You can also use any leftover butter to make incredible garlic bread or toss with roasted vegetables.
Citrus Zest Compound Butter with Sage
Holiday meals get an instant upgrade with this vibrant compound butter. Here’s how to make a batch that’ll impress any guest. Keep it simple and let the flavors shine.
Ingredients
– 1 cup of unsalted butter, softened at room temp
– Zest from a couple of lemons and one orange
– A handful of fresh sage leaves, finely chopped
– A generous pinch of kosher salt
– A splash of fresh lemon juice
Instructions
1. Place 1 cup of softened unsalted butter in a medium mixing bowl.
2. Zest one lemon and one orange directly into the bowl to capture all the citrus oils.
3. Finely chop a handful of fresh sage leaves until you have about 2 tablespoons.
4. Add the chopped sage to the butter mixture.
5. Squeeze in a splash of fresh lemon juice—about 1 tablespoon.
6. Sprinkle in a generous pinch of kosher salt.
7. Mix everything together with a spatula until fully combined and evenly distributed.
8. Tip: Use a fork to mash any stubborn butter chunks for a smoother consistency.
9. Lay a 12-inch piece of plastic wrap on your counter.
10. Scoop the butter mixture onto the plastic wrap in a log shape.
11. Roll the plastic wrap tightly around the butter, twisting the ends to form a firm cylinder.
12. Tip: Chill the log for at least 2 hours in the fridge until firm—this makes slicing easier.
13. For longer storage, wrap the chilled log in parchment paper and foil.
14. Tip: Freeze individual slices on a baking sheet before transferring to a bag for quick use.
15. Slice the chilled butter into ½-inch rounds when ready to serve.
After chilling, this butter firms up perfectly for slicing over warm dishes. Aromatic sage and bright citrus create a balanced, herb-forward flavor that melts beautifully. Try it melted over roasted vegetables or spread on crusty bread for an instant flavor boost.
Maple Bourbon Butter for Smoked Turkey
Let’s make your smoked turkey unforgettable with this rich maple bourbon butter. Lathering this sweet, smoky glaze transforms ordinary turkey into a showstopping centerpiece. It’s surprisingly simple to whip up while your turkey smokes.
Ingredients
– 1 cup (2 sticks) of unsalted butter, softened
– 1/2 cup of real maple syrup
– A generous 1/4 cup of bourbon
– 2 tablespoons of brown sugar
– 1 teaspoon of smoked paprika
– A good pinch of kosher salt
Instructions
1. Place both sticks of softened butter in a medium mixing bowl.
2. Pour in the 1/2 cup of maple syrup and 1/4 cup of bourbon.
3. Add the 2 tablespoons of brown sugar, 1 teaspoon of smoked paprika, and pinch of kosher salt.
4. Use an electric mixer on medium speed to whip everything together for about 2 minutes until completely smooth and slightly fluffy.
5. Transfer the maple bourbon butter to an airtight container if not using immediately.
6. Refrigerate the butter for at least 30 minutes to let the flavors meld together.
7. Remove the butter from refrigerator 15 minutes before your turkey finishes smoking to soften slightly.
8. Brush a thick layer of the butter all over your smoked turkey during the last 30 minutes of cooking.
9. Continue smoking the turkey at 225°F until the internal temperature reaches 165°F in the thickest part of the breast.
10. Let the turkey rest for 20 minutes before carving to allow the juices to redistribute.
This butter creates a glossy, caramelized crust that crackles when you slice into it. The maple provides subtle sweetness while the bourbon adds warm oak notes that complement the smoky turkey perfectly. Try spreading any leftover butter on cornbread or roasted sweet potatoes for an extra flavor boost.
Cranberry Orange Butter for Thanksgiving Turkey
Bursting with festive flavor, this cranberry orange butter transforms ordinary turkey into a holiday showstopper. Simply spread it under and over the skin before roasting for juicy, aromatic results everyone will rave about.
Ingredients
– 1 cup softened unsalted butter
– 1/2 cup fresh cranberries
– Zest from 2 large oranges
– 2 tablespoons fresh orange juice
– A good drizzle of honey
– A pinch of kosher salt
Instructions
1. Combine 1 cup softened unsalted butter, 1/2 cup fresh cranberries, zest from 2 large oranges, 2 tablespoons fresh orange juice, a good drizzle of honey, and a pinch of kosher salt in a food processor.
2. Pulse the mixture for 30 seconds until the cranberries are finely chopped and all ingredients are fully incorporated.
3. Scrape down the sides of the food processor bowl with a spatula to ensure even mixing.
4. Pulse for another 15 seconds until the butter achieves a uniform pink-orange color with visible cranberry flecks.
5. Transfer the butter mixture to a sheet of plastic wrap using a spatula.
6. Shape the butter into a log approximately 6 inches long and 2 inches in diameter.
7. Twist the ends of the plastic wrap tightly to secure the log shape.
8. Refrigerate the butter log for at least 2 hours until firm enough to slice easily.
9. Gently loosen the turkey skin from the breast meat using your fingertips, being careful not to tear the skin.
10. Slice the chilled butter into 1/4-inch thick rounds using a sharp knife.
11. Slide half of the butter slices under the loosened turkey skin, distributing them evenly across the breast.
12. Rub the remaining butter slices over the outside of the turkey skin.
13. Proceed with your preferred turkey roasting method at 325°F.
Glossy and vibrantly colored, this butter creates a beautifully caramelized crust while keeping the meat incredibly moist. The tart cranberries balance perfectly with the sweet citrus notes, making it equally delicious spread on dinner rolls or melted over roasted vegetables.
Lemon Thyme Butter with Black Pepper
Forget complicated sauces—this lemon thyme butter comes together in minutes but tastes like you spent hours. Fresh lemon and earthy thyme create a bright, herbaceous compound butter that elevates everything it touches. Keep a log in your freezer for instant flavor upgrades.
Ingredients
– 1 cup (2 sticks) of unsalted butter, softened
– The zest and juice from 2 medium lemons
– A big handful of fresh thyme leaves (about 3 tablespoons)
– 1 teaspoon of freshly cracked black pepper
– A good pinch of kosher salt (about ½ teaspoon)
Instructions
1. Place softened butter in a medium mixing bowl.
2. Zest both lemons directly into the bowl using a microplane.
3. Juice the zested lemons, straining out seeds, and add 2 tablespoons of juice to the bowl.
4. Strip thyme leaves from stems by pinching the top and sliding your fingers down.
5. Measure 3 tablespoons of fresh thyme leaves and add to the bowl.
6. Crack black peppercorns in a grinder or with a mortar and pestle until coarsely ground.
7. Add 1 teaspoon of freshly cracked black pepper to the mixture.
8. Sprinkle in ½ teaspoon of kosher salt.
9. Use a fork or spatula to thoroughly combine all ingredients until uniformly mixed.
10. Scrape butter onto a sheet of parchment paper.
11. Roll into a tight log about 1½ inches in diameter, twisting ends to seal.
12. Chill in refrigerator for at least 2 hours until firm, or freeze for 30 minutes if using immediately.
13. Slice into ¼-inch rounds before serving.
The finished butter should be speckled with herbs and pepper, with a creamy texture that melts beautifully over warm surfaces. Its bright citrus notes cut through rich dishes like steak or roasted vegetables, while the black pepper adds subtle heat. Try melting a slice over grilled corn or tossing with hot pasta for an instant sauce.
Parsley and Garlic Butter for Grilled Turkey
Creating the perfect parsley and garlic butter for grilled turkey transforms ordinary poultry into something extraordinary. Combine fresh herbs with creamy butter for a flavor-packed baste that elevates every bite. This simple compound butter melts into the turkey, creating a juicy, aromatic result.
Ingredients
– 1 cup of softened unsalted butter
– A big handful of fresh parsley, finely chopped
– 4 cloves of garlic, minced
– A good pinch of salt
– A couple of cracks of black pepper
Instructions
1. Place 1 cup of softened unsalted butter in a medium mixing bowl.
2. Finely chop a big handful of fresh parsley until you have about ¼ cup packed.
3. Mince 4 cloves of garlic until fine and fragrant.
4. Add the chopped parsley and minced garlic to the butter bowl.
5. Sprinkle in a good pinch of salt and a couple of cracks of black pepper.
6. Mix all ingredients thoroughly with a spatula until fully combined and evenly distributed.
7. Transfer the butter mixture onto a sheet of plastic wrap.
8. Shape the butter into a log about 1½ inches in diameter, using the plastic wrap to help roll it tightly.
9. Twist the ends of the plastic wrap to seal the butter log completely.
10. Refrigerate the butter log for at least 30 minutes until firm enough to slice.
11. Remove the chilled butter from the refrigerator and unwrap the plastic.
12. Slice the butter log into ¼-inch thick rounds using a sharp knife.
13. Arrange the butter slices over the surface of your prepped turkey before grilling.
14. Grill the turkey at 375°F, basting occasionally with melted butter from the drip pan.
15. Continue grilling until the turkey reaches an internal temperature of 165°F in the thickest part.
16. Remove the turkey from the grill and let it rest for 10 minutes before carving.
Unbelievably aromatic, this butter creates a golden, herb-speckled crust that crackles with each slice. The garlic infuses deeply while the parsley adds fresh, grassy notes that cut through the richness. Try spreading any leftover compound butter on grilled bread or melting it over steamed vegetables for an instant flavor boost.
Rosemary and Lemon Compound Butter
Even the simplest dishes transform with rosemary and lemon compound butter. Elevate grilled meats, roasted vegetables, or crusty bread instantly. This recipe comes together in minutes but delivers restaurant-quality flavor.
Ingredients
– 1 cup of softened unsalted butter
– A couple of fresh rosemary sprigs, finely chopped
– The zest from one large lemon
– A big squeeze of fresh lemon juice
– A generous pinch of kosher salt
– A few cracks of freshly ground black pepper
Instructions
1. Place 1 cup of softened unsalted butter in a medium mixing bowl.
2. Finely chop fresh rosemary sprigs until you have 1 tablespoon.
3. Zest one large lemon directly into the bowl with the butter.
4. Squeeze the lemon to extract 1 tablespoon of fresh juice into the bowl.
5. Add 1 teaspoon of kosher salt to the mixture.
6. Crack fresh black pepper over the bowl until you have ½ teaspoon.
7. Use a fork or spatula to thoroughly combine all ingredients until uniformly mixed. Tip: Make sure your butter is softened to room temperature for easiest mixing.
8. Scrape the butter mixture onto a sheet of parchment paper.
9. Shape the butter into a log about 6 inches long. Tip: Rolling the butter in parchment helps create a perfect cylinder shape.
10. Twist the ends of the parchment paper to seal the log tightly.
11. Refrigerate the butter log for at least 2 hours until firm. Tip: For longer storage, wrap the parchment-wrapped log in plastic wrap and freeze for up to 3 months.
12. Slice chilled butter into ½-inch rounds before serving. Great for melting over steak, the compound butter delivers bright citrus notes balanced by earthy rosemary. Try spreading it on corn before grilling or swirling into mashed potatoes for an instant upgrade.
Honey Mustard Herb Butter for Turkey
Unlock your turkey’s full potential with this simple honey mustard herb butter. Using just a handful of ingredients, it creates a beautifully golden, flavorful crust that keeps the meat incredibly moist. This compound butter works equally well whether you’re roasting a whole bird or just cooking turkey breasts.
Ingredients
– 1 cup of softened unsalted butter
– 3 tablespoons of grainy Dijon mustard
– 2 tablespoons of honey
– a couple of minced garlic cloves
– 2 tablespoons of chopped fresh rosemary
– 2 tablespoons of chopped fresh thyme
– 1 teaspoon of kosher salt
– a good pinch of black pepper
Instructions
1. Place 1 cup of softened unsalted butter in a medium mixing bowl.
2. Add 3 tablespoons of grainy Dijon mustard to the butter.
3. Pour in 2 tablespoons of honey.
4. Mix with a spatula until the ingredients are fully combined.
5. Mince 2 garlic cloves and add them to the butter mixture.
6. Chop 2 tablespoons of fresh rosemary leaves and add to the bowl.
7. Chop 2 tablespoons of fresh thyme leaves and incorporate into the mixture.
8. Sprinkle in 1 teaspoon of kosher salt.
9. Add a generous pinch of black pepper.
10. Mix everything thoroughly until the herbs are evenly distributed throughout the butter.
11. Lay a 12-inch piece of plastic wrap on your work surface.
12. Scoop the butter mixture onto the center of the plastic wrap.
13. Shape the butter into a log about 6 inches long.
14. Roll the plastic wrap tightly around the butter log.
15. Twist the ends of the plastic wrap to seal the log.
16. Refrigerate the butter log for at least 30 minutes until firm.
17. Remove the chilled butter from the refrigerator.
18. Unwrap the butter log and slice it into ¼-inch thick rounds.
19. Gently lift the turkey skin away from the breast meat with your fingers.
20. Slide the butter rounds between the skin and meat, distributing them evenly.
21. Rub any remaining butter over the outside of the turkey skin.
22. Roast your turkey according to your preferred method at 325°F. Now notice how the honey caramelizes into a beautiful golden-brown crust while the herbs infuse every bite with aromatic flavor. The grainy mustard adds subtle texture and tang that cuts through the richness, creating perfectly balanced turkey that stays remarkably juicy throughout cooking. Try spreading any leftover compound butter on dinner rolls or melting it over roasted vegetables for an extra flavor boost.
Smoked Paprika Butter for Spicy Turkey
Haven’t found a better way to elevate your holiday turkey? This smoked paprika butter adds smoky heat and rich flavor that penetrates deep into the meat. It’s simple to make but delivers impressive results every time.
Ingredients
– 1 cup of softened unsalted butter
– 2 tablespoons of smoked paprika
– 1 teaspoon of cayenne pepper
– 3 minced garlic cloves
– A generous pinch of salt
Instructions
1. Place 1 cup of softened unsalted butter in a medium mixing bowl.
2. Add 2 tablespoons of smoked paprika to the butter.
3. Mix in 1 teaspoon of cayenne pepper.
4. Stir in 3 minced garlic cloves until evenly distributed.
5. Sprinkle in a generous pinch of salt and combine thoroughly.
6. Use a hand mixer on medium speed for 1 minute to fully incorporate all ingredients and create a smooth, spreadable consistency.
7. Transfer the butter mixture to a sheet of plastic wrap.
8. Roll the butter into a log shape, twisting the ends to seal.
9. Refrigerate the butter log for at least 2 hours until firm.
10. Remove the chilled butter from refrigerator and unwrap.
11. Gently separate the turkey skin from the meat using your fingers, being careful not to tear the skin.
12. Slice the chilled butter into ¼-inch thick rounds.
13. Slide the butter slices between the turkey skin and meat, distributing them evenly across the breast and thighs.
14. Continue preparing and roasting your turkey according to your preferred recipe.
What makes this butter special is how the smoky paprika and subtle heat from the cayenne melt into the turkey during roasting. The garlic infuses every bite while the butter keeps the meat incredibly moist. Try spreading any leftover butter on roasted vegetables or crusty bread for an extra flavor boost.
Balsamic Basil Butter with Sun-Dried Tomatoes
Just discovered this flavor-packed butter that transforms simple meals. Juicy sun-dried tomatoes and aromatic basil create a vibrant spread. Perfect for elevating weeknight dinners with minimal effort.
Ingredients
– 1 cup softened unsalted butter
– A generous handful of fresh basil leaves
– 1/4 cup chopped sun-dried tomatoes in oil
– 2 tablespoons balsamic vinegar
– A couple of minced garlic cloves
– A pinch of salt
Instructions
1. Place 1 cup softened unsalted butter in a medium mixing bowl.
2. Finely chop a generous handful of fresh basil leaves until you have 2 tablespoons packed.
3. Add chopped basil to the butter bowl.
4. Drain 1/4 cup sun-dried tomatoes and chop them into small pieces.
5. Mix sun-dried tomatoes into the butter mixture.
6. Pour 2 tablespoons balsamic vinegar directly into the bowl.
7. Mince 2 garlic cloves until fine and add to mixture.
8. Sprinkle a pinch of salt over the ingredients.
9. Use a fork to thoroughly combine all ingredients for 2 minutes until fully incorporated.
10. Scrape butter onto a sheet of parchment paper using a spatula.
11. Roll butter into a tight log shape, twisting ends to seal.
12. Refrigerate butter log for at least 1 hour until firm.
13. Slice chilled butter into 1/2-inch rounds when ready to use. Deliciously tangy and herbaceous, this compound butter melts beautifully over grilled steak. The sun-dried tomatoes add chewy texture bursts among the creamy base. Try smearing it on crusty bread or tossing with hot pasta for instant gourmet flair.
Ginger and Mint Compound Butter
Let’s make compound butter that transforms simple dishes. This ginger and mint version adds fresh, zesty flavor to everything from steak to vegetables. Keep it in your freezer for instant upgrades.
Ingredients
– 1 cup of softened unsalted butter
– A couple of tablespoons of fresh grated ginger
– A handful of fresh mint leaves, chopped
– A splash of fresh lime juice
– A pinch of salt
Instructions
1. Place 1 cup of softened unsalted butter in a medium mixing bowl.
2. Grate 2 tablespoons of fresh ginger directly into the bowl to capture all the juices.
3. Chop a handful of fresh mint leaves finely and add to the butter mixture.
4. Squeeze in a splash of fresh lime juice, about 1 tablespoon.
5. Add a pinch of salt to balance the flavors.
6. Mix all ingredients thoroughly with a spatula until fully combined and vibrant green specks appear throughout.
7. Tip: Use butter softened at room temperature for 30 minutes for easiest mixing.
8. Lay a 12-inch sheet of parchment paper on your work surface.
9. Spoon the butter mixture onto the center of the parchment paper.
10. Shape the butter into a log about 6 inches long using the parchment paper to roll it tightly.
11. Twist both ends of the parchment paper to seal the butter log securely.
12. Tip: Chill the wrapped butter in the refrigerator for 1 hour before slicing for clean cuts.
13. Transfer the wrapped butter log to the freezer for at least 2 hours until firm.
14. Tip: Freeze the butter log for up to 3 months, slicing off rounds as needed.
15. Remove from freezer and unwrap when ready to use.
16. Slice the frozen butter log into 1/2-inch thick rounds using a sharp knife.
A creamy texture melts beautifully over hot foods, releasing ginger’s warmth and mint’s cool freshness. Try placing a slice on grilled corn or melting it into rice for instant flavor. The bright green flecks make even simple dishes look restaurant-worthy.
Savory Mustard and Parsley Butter
Zesty and versatile, this compound butter elevates everything from steak to vegetables. It comes together in minutes but delivers restaurant-quality flavor. Keep a batch in your freezer for instant meal upgrades.
Ingredients
– 1 stick of unsalted butter, softened to room temp
– A couple tablespoons of Dijon mustard
– A small handful of fresh parsley, finely chopped
– A pinch of kosher salt
– A quick grind of black pepper
Instructions
1. Place the softened butter in a medium mixing bowl.
2. Add the Dijon mustard, chopped parsley, kosher salt, and black pepper to the bowl.
3. Mix everything together thoroughly with a spatula until fully combined and uniform in color, about 1-2 minutes. Tip: Make sure your butter is properly softened (it should indent easily when pressed) for smooth mixing without lumps.
4. Scoop the butter mixture onto a sheet of plastic wrap or parchment paper.
5. Shape the butter into a log about 6 inches long, using the wrap to help roll it tightly.
6. Twist the ends of the wrap to secure the log shape. Tip: For neat slices later, chill the log in the refrigerator for at least 30 minutes until firm before using.
7. Transfer the wrapped butter log to the refrigerator if using within 2 weeks, or to the freezer for longer storage. Tip: Slice the frozen log while still firm for easy portioning over hot foods.
From the tangy kick of mustard to the fresh herbal notes of parsley, this butter melts beautifully over grilled meats or steamed vegetables. Try spreading it on cornbread or melting it over roasted potatoes for an instant flavor boost.
Garlic Chili Lime Butter for Zesty Turkey
Spice up your turkey game with this bold garlic chili lime butter. Seriously, this zesty compound butter transforms ordinary poultry into something extraordinary. It takes just minutes to whip up but delivers major flavor impact.
Ingredients
– 1 stick of softened butter
– 3 minced garlic cloves
– 1 tablespoon of chili powder
– Juice from 1 lime
– A pinch of salt
– A couple of fresh cilantro sprigs, chopped
Instructions
1. Place 1 stick of softened butter in a medium mixing bowl.
2. Mince 3 garlic cloves finely and add to the bowl.
3. Measure 1 tablespoon of chili powder and incorporate into the butter mixture.
4. Squeeze juice from 1 lime directly into the bowl.
5. Add a pinch of salt to balance the acidity.
6. Chop a couple of fresh cilantro sprigs and mix them in.
7. Combine all ingredients thoroughly using a fork or spatula until fully blended.
8. Tip: Make sure your butter is properly softened at room temperature for easier mixing.
9. Transfer the mixture onto a sheet of plastic wrap.
10. Shape the butter into a log about 6 inches long.
11. Tightly wrap the plastic around the butter log.
12. Twist the ends to secure the shape.
13. Chill the butter log in the refrigerator for at least 30 minutes until firm.
14. Tip: For faster chilling, place in freezer for 15 minutes instead.
15. Remove the chilled butter from refrigerator.
16. Unwrap the plastic carefully.
17. Slice the butter log into 1/4-inch thick rounds.
18. Place butter slices under the skin of your turkey before roasting.
19. Tip: Gently loosen the skin with your fingers to create pockets for the butter.
20. Roast turkey according to your preferred method.
This butter creates an incredible crispy, golden skin while keeping the meat incredibly moist. The garlic provides savory depth while the chili and lime deliver bright, zesty heat. Try spreading any leftover butter on cornbread or melting it over grilled vegetables for an instant flavor boost.
Brown Sugar and Cinnamon Butter for Sweet Turkey
Rethink your turkey game with this sweet and spicy butter that transforms ordinary poultry into something special. This simple compound butter melts into every crevice, creating a caramelized crust that’ll have everyone asking for your secret. Just a few ingredients and minutes of prep deliver maximum flavor impact.
Ingredients
– 1 cup of softened unsalted butter
– 1/2 cup of packed brown sugar
– 2 tablespoons of ground cinnamon
– A good pinch of kosher salt
Instructions
1. Place 1 cup of softened unsalted butter in a medium mixing bowl.
2. Add 1/2 cup of packed brown sugar to the butter.
3. Sprinkle in 2 tablespoons of ground cinnamon.
4. Add a good pinch of kosher salt.
5. Mix all ingredients together using a hand mixer on medium speed for 2 minutes, until fully combined and fluffy.
6. Scrape down the sides of the bowl with a spatula to ensure even mixing.
7. Transfer the butter mixture onto a sheet of plastic wrap.
8. Shape the butter into a log about 6 inches long.
9. Twist the ends of the plastic wrap tightly to seal.
10. Chill the butter log in the refrigerator for at least 30 minutes until firm.
11. Remove the chilled butter from the refrigerator.
12. Unwrap the butter log and slice into 1/4-inch thick rounds.
13. Gently lift the skin of your turkey breast and thighs using your fingers.
14. Slide the butter rounds between the turkey skin and meat, distributing them evenly.
15. Rub any remaining butter over the outside of the turkey skin.
16. Roast your turkey according to your preferred method.
Keep this butter in your fridge for up to two weeks—it’s fantastic on sweet potatoes or morning toast too. The brown sugar caramelizes into a glossy, crackly crust while the cinnamon adds warm spice notes throughout the meat. Try spreading any leftovers on warm cornbread or stirring into oatmeal for a breakfast treat.
Truffle Herb Butter for Gourmet Turkey
Holiday meals deserve that extra touch of luxury, and this truffle herb butter delivers exactly that. It transforms your turkey from simple to spectacular with minimal effort. Just a few quality ingredients create a rich, aromatic compound butter.
Ingredients
– 1 cup of softened unsalted butter
– 2 tablespoons of high-quality black truffle oil
– 3 minced garlic cloves
– a couple of tablespoons of finely chopped fresh parsley
– a tablespoon of fresh thyme leaves
– a generous pinch of kosher salt
Instructions
1. Place 1 cup of softened unsalted butter in a medium mixing bowl.
2. Add 2 tablespoons of black truffle oil to the butter.
3. Mix with a hand mixer on medium speed for 1 minute until fully combined.
4. Add 3 minced garlic cloves to the butter mixture.
5. Incorporate a couple of tablespoons of finely chopped fresh parsley.
6. Stir in 1 tablespoon of fresh thyme leaves using a spatula.
7. Sprinkle a generous pinch of kosher salt over the mixture.
8. Fold all ingredients together until evenly distributed throughout the butter.
9. Transfer the butter mixture onto a sheet of parchment paper.
10. Shape the butter into a log about 1.5 inches in diameter.
11. Roll the parchment paper tightly around the butter log.
12. Twist both ends of the parchment paper to secure the shape.
13. Chill the butter log in the refrigerator for at least 2 hours until firm.
14. Slice the chilled butter into 1/4-inch thick rounds when ready to use.
15. Gently lift the turkey skin and slide butter rounds between the skin and meat.
16. Rub any remaining butter over the outside of the turkey skin.
The finished butter melts into the turkey, creating incredibly moist meat with earthy truffle notes and fresh herb brightness. Try slicing leftover chilled butter over grilled steaks or melting it into mashed potatoes for an instant upgrade. The aromatic compound keeps well frozen for up to three months.
Conclusion
Perfect for elevating your holiday turkey, these 25 compound butter recipes offer endless flavor possibilities! We hope you find inspiration to try a few—each one promises to make your bird incredibly juicy and delicious. Don’t forget to leave a comment with your favorite, and if you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these irresistible ideas. Happy cooking!
