Herb Butter Recipe
1/2 C Butter softened -no substitutions
1/2 tsp salt
1/4 tsp pepper – freshly ground
2 cloves garlic mashed
2-3 tbsp freshly chopped herbs – any combination of oregano, rosemary, thyme, sage, parsley,
I am going to use a combination of oregano, rosemary, sage and parsley as that is what I have growing in my garden right now. Also, I think these reflect the smells of Thanksgiving best, especially the sage and rosemary.
Chop your herbs and add to your butter with the salt, pepper, and garlic. Stir together well. Set in the fridge until you are ready to use. I think that when this mixture is a little firm, it is easier to work with. When the butter is to soft it is more difficult to push under the skin and put where you want.
Lift the skin of the turkey but simply sliding your fingers or hand between the breast meat and skin releasing the connective tissue being careful not to tear the skin or stretch it too much. We want to put the butter under the skin and lay the skin down right where it was. You should see the herb through the skin when you finish. Divide the butter in half and take about a tablespoon at a time starting at the farthest point away from you near the wings as you reach in under the skin. Spread the butter all over the breast meat on both sides of the breast. If you have any butter mixture left over, you can work it into the legs, you can save it for the gravy or you can spread it over the outside of the bird before cooking.