Yield: Yields about 1-1/4 cups.
Tucking this butter under the skin of your holiday turkey makes the meat incredibly flavorful and succulent.
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.
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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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