I’ve been growing herbs for almost 30 years. For a self-taught “gourmet”, it’s thrilling for me to go into my backyard and pick lush flat leaf parsley, flavorful chives, fragrant rosemary and thyme. With our recent freezing temps and heavy snowfall, I was certain that I wouldn’t be harvesting herbs for this year’s Thanksgiving dinner. Then we had a thaw and under the weather damaged herbs, I was able to find an ample supply – hooray!
Fresh-Picked Herb Compound Butter
Start with 2 sticks of very soft butter (I use salted butter), add 1 generous tablespoon each of chopped flat-leaf parsley, thyme & rosemary, 1 teaspoon of chopped garlic chives and 1-2 teaspoons of cracked black pepper. Stir together with a dinner fork. Cover and store in a cool (not cold place) until ready for use.
As we speak, it’s the Monday before Thanksgiving and I just prepared mine. Making ahead allows the herbs to really flavor the butter. While there are many uses for compound butters, I’ll use this one after gently loosening the skin of the turkey breast then taking gobs of it, massaging and slathering it between the skin and the turkey. As it roasts in the oven, the herb butter self-bastes the turkey. Enjoy!
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