Recipe by FrVanilla
From Fine Cooking Magazine. Tucking this butter under the skin of your holiday turkey makes the meat incredibly flavorful and succulent. The butter can be made up to 1 week ahead and refrigerated or up to 2 months ahead and frozen. If frozen, take the butter out of the freezer and store in the refrigerator a day before you plan to use it. Cook time does not include chill time.
Top Review by Katanashrp
I don't have a mixer so I just put everything in a pan and let it melt. After the mixture cooled, I put it in a ziploc bag and shaped into a log. We topped some grilled chicken breasts with it for a delicious supper. Thank you.
- 1⁄2 lb unsalted butter, at room temperature
- 1⁄2 cup shallot, finely chopped
- 1⁄2 cup dry white wine
- 1⁄4 cup fresh flat-leaf parsley, chopped
- 1⁄4 cup fresh thyme leave, chopped
- 1⁄4 cup fresh sage leaf, chopped
Directions See How It's Made
- In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute.
- On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.