Want a great tip to keep your holiday roasted turkey from drying out? I like to make a compound butter with mixed, chopped herbs and other flavor weapons to keep that meat juicy, tender and packed with flavor!
This Roasted Turkey with Compound Butter Rub was a huge hit this past weekend. As a food blogger, our house is usually taste testing and trying new recipes out about 3-4 weeks ahead of the actual holiday.
Actually, I think I’ve made several big feasts to share with friends already. And with Christmas right the around the corner I wanted to share with you a great idea to keep your roasted turkey super moist and full of flavor. Who needs a dried out bird, right?
I’m not a huge ham fan because I can get them often throughout the year, but turkeys are our pick for holiday dining. Especially because you get so much out of it. Initially the big feast, then the leftovers for sandwiches and dinners, then there is soup.
I also like to use the leftover turkey for a fantastic casserole, but that will have to wait for another post!
So for this compound butter rub I take all the ingredients and puree them in a food processor until it resembles a smooth paste. Starting from the cavity opening, breast side up, use one hand and get between the meat of the breast and legs and separate the skin, being careful not to break through, and then rub the compound butter rub between the meat and skin. With your other hand smooth and uniformly spread the compound butter evenly as best you can from on top of the skin.
See all those wonder herbs, bleu cheese and butter just under the skin in the below picture. This will definitely ensure a super moist and flavorful roasted turkey. I baste often while my turkey is roasting, too. The aroma is incredible, trust.
Can Dave carve a mean turkey or what? That’s his expertise. I roast it, he carves it.
As you can see, all the tasty milk solids from the bleu cheese are all still there, giving you big time flavor.
Roast your turkey as you normally would per weight. This was a 19 pound turkey I roasted for almost 4 hours. I had the wing tips covered in aluminum foil and halfway through the roasting time removed them. I hate burned wing tips.
I hope you give this compound butter with bleu cheese and herbs a try with your turkey for your holiday dinner. The bleu cheese and lemon zest add a wonderful, nuanced flavor to the turkey and the herb, compound butter keeps it super moist. I usually stuff the turkey cavity with a quartered lemon and 2 halved shallots as well. The result is a fantastic, moist and flavorful turkey and the gravy that can be made from the pan dripping is off the hook good!
If you like the compound butter on the roasted turkey, check out my Individual Beef Wellingtons with Caramelized Onions and Bleu Cheese Rosemary Compound Butter and Smoked Ahi with Compound Butter. Enjoy!
- 4 oz blue cheese, crumbled
- 8 tbsp of butter, softened
- 4 garlic cloves
- 10 sage leaves
- ¼ cup parsley
- 3 sprigs thyme, leaves only
- zest from half a lemon
- ½ tsp kosher salt
- ½ tsp fresh ground black pepper
- Take all the ingredients and puree them in a food processor until it resembles a smooth paste.
- Using one hand get between the meat of the breast and legs and separate the skin, being careful not to break through, and then rub the compound butter rub between the meat and skin.
- With your other hand smooth and spread the compound butter evenly as best you can uniformly from on top of the skin.
- Roast your turkey as you normally would per weight. I had the wing tips covered in aluminum foil and halfway through the roasting time removed them. I hate burned wing tips.