No More Dry or Bland Turkey: Compound Butter is the #1 Flavor Bomb

Compound butter mixed with hot spices and herbs
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Tired of a bland and dry turkey, then try compound butter, it is my #1 secret behind a handsome turkey with deep flavors, crispy skin, and melt-in-your mouth, juicy flesh.

Compound butter is by far a real FLAVOR BOMB! 

FOOL PROOF RECIPE  

I have been hosting Thanksgiving for the last thirteen years. And, it many ways, hosting Thanksgiving is getting only easier with every passing year.

I have fortunately developed an arsenal of recipes and kitchen hacks, to minimize the hassle, and maximize the joy of hosting Thanksgiving.

After all,  it is all about giving thanks over simple, yet delicious food, rather than slaving away in the kitchen. Make sure to grab your FREE guide here for a STRESS-FREE THANKSGIVING. 

Compound butter is by far the flawless no-fail hack.  For over a decade, I came to test several turkey recipes, yet nothing keeps the turkey moist and juicy better than butter. It is a STRESS_FREE technique that yields the same epic result every time. 

Additionally, compound butter is a MAKE AHEAD kitchen asset. You make it several days or weeks in advance and then massage your turkey with it on Thanksgiving eve. 

After applying the compound butter on the turkey, leave the turkey uncovered overnight in the fridge. The fridge’ cold will dry out the moisture of the turkey’s skin, which yield to a perfectly tanned, crispy and instagramable bird. 😃

WHY COMPOUND BUTTER IS WORTH TRYING 

  • When roasting the turkey, the butter caramelizes in the oven heat and crisps up the skin while keeping the flesh tender and moist.
  • It provides the turkey with a golden hued skin that is food magazine worthy.
  • Given the spices and herbs mixed into it, the butter serves as a vehicle of flavors that penetrate the turkey and creates a magnificient depth of flavor.

DO IT YOUR WAY

Customize your compound butter to your liking, the world is your oyster.  Feel free to toss in your butter the spices and herbs of your preference. You can’t go wrong.

That said, be careful with SALT!  Don’t add too much salt, particularly in case you brine your turkey, or if you have bought a kosher turkey, because the latter is pre-brined. 

Below, I am sharing my two favorite recipes of compound butter. One is a delicate French zesty and herbal, while the second is a FIERY, spicy Tex Mex.

STAY IN TOUCH 

Please post any questions you might have in the comments.  Would LOVE to hear back from you!

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French Herbal-Zesty Compound butter 

INGREDIENTS  

  • 1 stick butter (115 grams)
  • 3-5  gloves garlic, crushed 
  • Zest of one lemon
  • 2 teaspoons ground black pepper  
  • 1/4 teaspoon salt, to to taste
  • 1/2 teaspoon fresh/dry thyme leaves
  • 1/2 teaspoon dry/fresh oregano
  • 1/2  teaspoon fresh/dry sage 
  • 1/4 teaspoon marjoram 

DIRECTIONS

  1. Let the butter come to room temperature.
  2. Add the softened butter, herbs, zest, garlic, salt and pepper to a deep bowl, and mix well, using a rubber spatula.
  3. Transfer the butter-seasoning mix to the surface of a parchment paper. Form a log, and keep it in the fridge until you are ready to massage the turkey with it. Double wrap it with plastic film, if you will.
  4. When it is time to marinate the turkey, slice the cold butter first, and use one slice at a time, to avoid butter waste.

Any excess butter that touches the turkey CAN’T be used again and should be discarded, while any leftover butter that didn’t touch the turkey can be stored in the fridge or freezer, to use later to season a piece of tenderloin or a whole chicken.


Tex Mex Chipotle Turkey 

INGREDIENTS  

  • 1 stick butter (115 grams)
  • 3-5 garlic cloves, crushed 
  • 1 tablespoon packed light brown sugar
  • I tablespoon smoked paprika
  • 1 1/2 teaspoon chipotle pepper (adjust the heat to your liking)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4  teaspoon salt, optional, (don’t add salt if the turkey is brined or Kosher)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon dry oregano

DIRECTIONS

  1. Let the butter come to room temperature.
  2. Add to a deep bowl, the butter, the spices and herbs and mix well, using a rubber spatula.
  3. Transfer the butter-seasoning mix to the surface of a parchment paper, form a log, and keep it in the fridge until you are ready to massage the turkey with it. Double wrap it with plastic film, if you will.
  4. Slice the cold butter in pieces and use one piece at a time to avoid butter waste.

Any excess butter that touches the turkey CAN’T be used again and should be discarded.

Any leftover butter that didn’t touch the turkey can be saved in the fridge or freezer and used later to season a piece of tenderloin or a whole chicken.

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Former diplomat | Travel & Food Writer | Stauch advocate of Culinary Diplomacy. Find more here: https://cheznermine.com/about/

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