The short answer: mix 225 g (1 cup) soft unsalted butter with 7 tablespoons of chopped fresh sage, thyme, rosemary and parsley, 3 grated garlic cloves, lemon zest and salt. Push two thirds under the breast skin and rub the rest on top. That is enough for a 5 to 7 kg (11 to 15 lb) turkey.
A turkey breast is done long before the legs. Herb butter under the skin is the simplest way to keep it moist: the butter bastes the meat from the inside while the bird roasts, and the herbs flavour the breast right through. Below you will find the classic recipe, the amounts for every size of bird, and a slow-infused version with a deeper, rounder taste.
| At a glance | |
|---|---|
| Prep time | 10 minutes, plus 30 minutes to rest |
| Makes | About 250 g, enough for one 5 to 7 kg turkey |
| Keeps | 5 days in the fridge, 3 months in the freezer |
| Make ahead | Yes, up to 5 days before |
Ingredients
For a turkey of 5 to 7 kg (11 to 15 lb):
- 225 g (1 cup) unsalted butter, soft at room temperature
- 2 tbsp fresh sage, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp flat-leaf parsley, finely chopped
- 3 garlic cloves, grated
- Zest of 1 lemon
- 1 tsp flaky salt and ½ tsp black pepper
Use unsalted butter so you control the salt. That matters if you brine the bird. If you only have salted butter, leave out the added salt.
How to make herb butter for turkey
- Soften the butter. It should press easily with a spoon but not look greasy.
- Mix. Fold in the herbs, garlic, lemon zest, salt and pepper until evenly speckled.
- Taste. Spread a little on a cracker. It should taste slightly too salty on its own; the turkey will balance it.
- Rest. Cover and leave for 30 minutes so the garlic and herbs flavour the fat.
How to get herb butter under the turkey skin
- Dry the bird. Pat it dry with kitchen paper so the skin grips.
- Loosen the skin. Starting at the neck end, slide your fingers between the skin and the breast. Work slowly and leave the skin attached along the centre ridge.
- Butter underneath. Push two thirds of the butter under the skin, then press from the outside to spread it over both breasts and as far down the thighs as you can reach.
- Butter on top. Rub the last third over the skin. It browns the skin and seasons the drippings for your gravy.
How much herb butter per turkey
| Turkey weight | Butter | Fresh herbs in total |
|---|---|---|
| 3 to 5 kg (7 to 11 lb) | 150 g | 5 tbsp |
| 5 to 7 kg (11 to 15 lb) | 225 g | 7 tbsp |
| 7 to 9 kg (15 to 20 lb) | 300 g | 9 tbsp |
| Turkey breast only | 75 g | 3 tbsp |
The slow-infused version
Classic herb butter tastes fresh and bright. A slow-infused herb butter tastes deeper and rounder, because the herbs have spent time in warm fat. It is also smooth, with no green flecks, which some cooks prefer on the outside of the skin and in gravy.
On the stove, warm the butter and dried herbs over the lowest heat for an hour, stirring often and never letting it bubble. Or let an appliance hold the temperature for you. With the NOIDS Herb Lab:
- Put 225 g butter and 3 tbsp dried sage, thyme and rosemary into the Glass. Stay under the MAX mark.
- Cover with the Dish Lid and place the Glass in the Main Body.
- Turn the Rotary Control to Oil. The cycle holds 100 °C (212 °F) for about 120 to 180 minutes, then cools down by itself.
- Strain the warm butter through the Filter Set into a clean dish, and chill until firm.
- Once it is soft again, beat in fresh garlic, lemon zest and salt. Garlic added at the end keeps its bite.
Use dried herbs for this version. Fresh herbs bring water into the fat, and water shortens how long the butter keeps.
Variations
- Orange and sage: swap the lemon zest for orange zest and double the sage.
- Smoky: add 1 tsp smoked paprika and a pinch of chili flakes.
- Maple: add 1 tbsp maple syrup for a darker, glossy skin. Watch the bird in the last 30 minutes, because sugar browns fast.
- Dairy-free: use a firm plant-based butter block, not a soft spread.
Storage
- Fridge: up to 5 days, wrapped or in a closed container. Take it out an hour before you need it.
- Freezer: up to 3 months. Roll it into a log in baking paper, freeze, and slice off what you need.
- Leftovers: excellent on roast potatoes, corn, bread and steak.
Questions
Should herb butter go under or on top of the turkey skin?
Both. Under the skin it flavours and bastes the meat. On top it browns the skin and seasons the drippings.
Can I use dried herbs in a classic herb butter?
Yes. Use a third of the amount, because dried herbs are more concentrated, and let the butter rest for an hour so they soften.
Can I make herb butter the day before?
Yes. It keeps 5 days in the fridge. You can even butter the bird the night before and keep it covered in the fridge; the flavour goes deeper.
Do I still need to baste the turkey?
Less often. The butter under the skin does most of the work, so you can keep the oven door closed and the temperature steady.
