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Martha Stewart-Inspired Herb Butter for Turkey

Close-up of Martha Stewart-Inspired Herb Butter for Turkey showing its texture
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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.

Ingredients

Scale
  • 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

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

Find it online: https://marthadishes.com/martha-stewart-herb-butter-for-turkey-recipe/