Tucking this butter under the skin of your holiday turkey makes the meat incredibly flavorful and succulent.
Yields about 1-1/4 cups.
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
From Fine Cooking 88
, pp. 47
September 18, 2007