Ingredients:

  • 1 cup (225g) Grass-fed Unsalted Butter, softened to room temperature
  • 4 cloves Garlic, microplaned or finely minced
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Sage, finely chopped
  • 1 tbsp Fresh Thyme, stripped from the stem
  • 1 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Lemon Zest

Instructions:

  1. Ensure the butter is softened enough to yield to a finger press but not oily or melted. This prevents tearing the turkey skin during application.
  2. In a small mixing bowl, combine the garlic, rosemary, sage, thyme, and smoked paprika.
  3. Fold the herbs and spices into the butter using a mashing motion with a fork or rubber spatula to release the volatile oils into the fat.
  4. Pat the turkey skin completely dry with paper towels. Gently use your hand to separate the skin from the breast meat to create a pocket.
  5. Massage half of the compound butter directly onto the meat under the skin, then distribute the remaining half over the exterior surface for a mahogany finish.