Blended Thanksgiving Butters Food

COMPOUND BUTTER: HOW TO MAKE HERB BUTTER

Steps:

• Allow butter to come to room temperature so that it is very soft.
• Add the butter to a bowl with all of the other ingredients.
• Mix together all of the ingredients until the herbs are well dispersed in the butter.
• If you are short on time, and don't have fully softened butter, you can use a food processor to help mix the butter with the herbs. The blades of the food processor will help break up the butter enough to incorporate all of the herbs.
• Scoop the herb butter onto the center of a sheet of parchment paper or plastic wrap.
• Roll up the paper or plastic, forming the butter into a log shape. Roll up the ends of the paper like a wrapped candy.
• Place the log of herb butter into the fridge or freezer until the butter has firmed up again.
• Unroll the butter and slice it into disks to use on your meats or to serve for spreading on bread.

ROASTED BUTTER HERB TURKEY

Steps:

• In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
• Preheat the oven to 450 degrees F.
• Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
• Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
• Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.