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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Fine Cooking Magazine. Tucking this butter under the skin of your holiday turkey makes the meat incredibly flavorful and succulent. 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. Cook time does not include chill time. Ingredients:
1/2 lb unsalted butter, at room temperature |
1/2 cup shallot, finely chopped |
1/2 cup dry white wine |
1/4 cup fresh flat-leaf parsley, chopped |
1/4 cup fresh thyme leave, chopped |
1/4 cup fresh sage leaf, chopped |
Directions:
1. 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.
2. On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.
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