Martha Stewart Herb Butter for Turkey Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

This Martha Stewart herb butter for turkey is a compound butter packed with fresh sage, thyme, rosemary, and parsley, plus grated garlic, lemon zest, and a squeeze of lemon juice. It tastes bright, savory, and rich, and the texture is smooth and spreadable with flecks of green herb running through every scoop. This version is inspired by Martha Stewart’s polished entertaining style, but it’s my own take that you can mix up in a single bowl.

It takes about 15 minutes of prep and no cooking at all, so it’s one of the easiest things you’ll make for a big meal. It fits best on a holiday table or a weekend roast, but a small batch also perks up a weeknight chicken or a potluck bird. If you can soften butter and chop herbs, you can make this.

Why This Martha Stewart Herb Butter for Turkey Works

The balance of herbs and acid is what makes this butter work. Sage and rosemary bring a deep, savory note, while parsley and thyme keep it fresh, and the lemon zest and juice cut through the richness so the bird doesn’t taste flat. The garlic is finely grated so it disappears into the butter instead of leaving sharp chunks.

Softening matters just as much as the mix. Butter that’s mashed smooth and lump-free spreads evenly under the skin, which is exactly where it seasons the meat and helps the skin turn crisp and golden as it roasts.

What You’ll Love About It

You get a big flavor payoff from a short ingredient list and one bowl. It’s endlessly flexible: use it under the skin, over it, or sliced over roasted vegetables. And it keeps for a week in the fridge or months in the freezer, so you can make it well before the big day.

Ingredients

Everything here is a pantry or herb-bin staple. Use the freshest herbs you can find, since they carry the flavor.

• 1 cup (227g) unsalted butter — softened; unsalted lets you control the seasoning.
• 2 tablespoons finely chopped fresh sage leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely chopped fresh rosemary needles — chop finely so no tough pieces remain.
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 3 medium garlic cloves — finely grated or minced.
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Equipment

• Medium bowl — big enough to fold everything together.
• Flexible spatula — for mashing and scraping down the bowl.
• Fine grater — for the garlic and lemon zest.
• Chef’s knife — a sharp one makes quick work of the herbs.
• Parchment paper or plastic wrap — about 12 inches (30cm) for rolling a log.

How to Make Martha Stewart Herb Butter for Turkey

Step 1: Mash the Butter Smooth

Place the softened butter in a medium bowl and mash it with a flexible spatula until smooth and spreadable, with no cold lumps. If the butter is still firm, let it stand at room temperature for 10 to 15 minutes longer. Don’t soften it in the microwave, which can melt the edges and break the emulsion.

Step 2: Fold In the Herbs and Seasonings

Add the sage, thyme, rosemary, parsley, garlic, lemon zest, lemon juice, kosher salt, and black pepper to the butter. Fold and mash until the herbs and seasonings are evenly distributed and the butter looks speckled throughout, scraping down the bowl as you go.

Step 3: Taste and Adjust

Taste a small dab and adjust the salt or pepper if needed. The butter should taste brightly seasoned, since it will season a large bird. Keep in mind the herbs will mellow slightly as the butter chills.

Step 4: Shape the Butter

Scrape the herb butter onto a sheet of parchment paper or plastic wrap and shape it into a log about 1 1/2 inches (4cm) in diameter, or pack it into a small airtight container. Twist the ends of the paper to seal tightly.

Step 5: Chill Before Using

Chill for at least 1 hour, or until firm enough to slice, before using. For turkey, slide slices or softened spoonfuls under the breast and leg skin and rub the remainder over the outside of the bird before roasting. When the bird is done, the thickest part of the thigh should read 165°F (74°C) on an instant-read thermometer.

Step 6: Store What You Don’t Use

Store any unused butter in the refrigerator for up to 1 week, or freeze the log for up to 3 months. Thaw in the refrigerator overnight before using.

What to Serve With It

This butter belongs on a holiday plate with mashed potatoes, roasted root vegetables, and a simple green bean casserole. It’s also good with crusty bread and a crisp green salad on a smaller roast. Keep the sides simple so the herbed turkey stays the star.

Tips for the Best Results

• Dry the herbs — pat them dry after washing so no water thins the butter.
• Chop finely — small pieces spread more evenly under the skin.
• Season boldly — taste before chilling, since cold mutes flavor.
• Keep it cold — chill the log firm for clean slices.
• Loosen gently — work fingers slowly under the skin to avoid tearing.
• Save the drippings — spoon pan butter over carved slices for extra flavor.

Easy Variations

• Smoked flavor — add 1/2 teaspoon smoked paprika for a subtle smoky note.
• Citrus swap — use 1 teaspoon orange zest in place of the lemon zest.
• Extra garlic — add 1 more grated clove for a stronger bite.
• Herb blend — swap the parsley for 2 tablespoons chopped chives.

Storing and Reheating

• Fridge — keep it tightly wrapped for up to 1 week.
• Freezer — seal the log in a freezer bag for up to 3 months.
• Make ahead — prepare it up to 3 days before the holiday and keep chilled.
• Reheat — warm slices gently until they reach 165°F (74°C) before serving.

Nutrition (per serving)

These values are estimates per serving and will vary with how much butter you use.

FAQs

Can I make this Martha Stewart herb butter for turkey recipe ahead of time?

Yes, make it up to 3 days before the holiday and keep it chilled in the fridge. Let it soften slightly at room temperature before spreading it under the skin.

Can I use dried herbs instead of fresh?

You can, but use about one-third of the amount since dried herbs are more concentrated. Fresh herbs give the best color and flavor in this butter.

How do I know the turkey is done?

Check the thickest part of the thigh with an instant-read thermometer; it should read 165°F (74°C). Let the bird rest before carving so the juices settle.

Where did herb butter for turkey come from?

Compound butters have long been used in European cooking to season and enrich roasted meats, and herb butter is a classic pairing for poultry. American holiday cooks adopted the technique as a way to keep roast turkey moist and flavorful.

Martha Stewart-Inspired Herb Butter for Turkey

Print Recipe

A bright, savory compound butter packed with fresh sage, thyme, rosemary, and parsley, plus a touch of lemon and garlic. Inspired by Martha Stewart’s classic entertaining style, it melts into golden, deeply seasoned turkey with crisp, buttery skin. Slather it under and over the skin before roasting for a holiday centerpiece that tastes as polished as it looks.

• Author: Anabelle McLean
• Prep Time: 15
• Total Time: 15
• Yield: 12 1x
• Category: Dinner
• Method: No-Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup (227g) unsalted butter, softened
• 2 tablespoons finely chopped fresh sage leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely chopped fresh rosemary needles
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 3 medium garlic cloves, finely grated or minced
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Place the softened butter in a medium bowl and mash it with a flexible spatula until smooth and spreadable, with no cold lumps. If the butter is still firm, let it stand at room temperature for 10 to 15 minutes longer; do not soften it in the microwave, which can melt the edges and break the emulsion.
2. Add the sage, thyme, rosemary, parsley, garlic, lemon zest, lemon juice, kosher salt, and black pepper to the butter. Fold and mash until the herbs and seasonings are evenly distributed and the butter looks speckled throughout, scraping down the bowl as you go.
3. Taste a small dab and adjust the salt or pepper if needed; the butter should taste brightly seasoned, since it will season a large bird. Keep in mind the herbs will mellow slightly as the butter chills.
4. Scrape the herb butter onto a sheet of parchment paper or plastic wrap and shape it into a log about 1 1/2 inches (4cm) in diameter, or pack it into a small airtight container. Twist the ends of the paper to seal tightly.
5. Chill for at least 1 hour, or until firm enough to slice, before using. For turkey, slide slices or softened spoonfuls under the breast and leg skin and rub the remainder over the outside of the bird before roasting.
6. Store any unused butter in the refrigerator for up to 1 week or freeze the log for up to 3 months; thaw in the refrigerator overnight before using.

Notes

Store herb butter tightly wrapped in the refrigerator for up to 1 week. To freeze, roll into a log in parchment or plastic wrap, seal in a freezer bag, and freeze for up to 3 months; thaw overnight in the refrigerator. Make it up to 3 days ahead for the holidays and keep chilled. To use on turkey, loosen the skin over the breasts and legs and spread about two-thirds of the butter directly on the meat, then rub the rest over the skin before roasting. There is no reheating needed for the butter itself; any butter that melts into pan drippings can be spooned over sliced turkey for extra flavor.

Nutrition

• Calories: 151
• Sugar: 0g
• Sodium: 245mg
• Saturated Fat: 10g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 41mg

Keywords: herb butter for turkey, compound butter, Martha Stewart recipes, Thanksgiving turkey butter, sage thyme butter, roast turkey seasoning, garlic herb butter, homemade herb butter, holiday turkey, turkey skin butter