Three-Herb Butter

"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."
photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo
Ready In:
1 1/4 cups




  • 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.

Questions & Replies

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  1. 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.
  2. cervantesbrandi
    My mom makes this butter every year to go under the skin of her turkey or to glaze a prime rib roast with. It is delicious!
  3. AcadiaTwo
    Super easy enhanced butter recipe! of course I didn't have any plastic wrap so I had to gently mold the butter with my spoon. I tried it on a piece of French bread and it is yummy! Thanks for posting. Made for the Veg.N Swap tag game.



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