My Recipe Box

Three-Herb Butter

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Yields about 1-1/4 cups.

  • by Ris Lacoste from Fine Cooking
    Issue 88

Tucking this butter under the skin of your holiday turkey makes the meat incredibly flavorful and succulent.

  • 1/2 lb. (1 cup) unsalted butter, at room temperature
  • 1/2 cup finely chopped shallots (about 3 oz.)
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh flat-leaf parsley (from about 1 oz. parsley sprigs)
  • 1/4 cup chopped fresh thyme leaves (from about 3/4 oz. thyme sprigs)
  • 1/4 cup chopped fresh sage leaves (from about 1/2 oz. sage sprigs)

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.

Make Ahead Tips

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.

Photo: Scott Phillips

This is a most excellent recipe. I make 6 batches a couple of months ahead; freeze it, then use it when I make our turkeys for our annual Community Thanksgiving Dinner at church. Making it ahead makes cooking day a breeze. The resulting meat is tender and delicious and the broth for service is delicately flavored. Amazing!

It is an excellent butter, I prepared my turkey in Christmas, It was very, very good.

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