Compound Butter


 
P

Paul R

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I am looking at cooking up a spatchcocked turkey this weekend, which i plan to use for meals for an upcoming fishing trip. One breast will be sliced for lunch meat, the other one will be cubed for some white chili, and the rest is going to be used for soup.
I was going to try rubbing a compound butter under the skin. I have never done this before, and was wondering about what amounts of seasonings you use for a stick of butter?
Thought about an herb butter, but i don't think it would be good with the chili. Maybe just onion powder,garlic powder, and white pepper.
Thoughts and advice?

Paul
 
Here is a compound butter that I use for turkey a lot:

1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves

Since you are going to put some of it in chili why not use some oregano, cumin, or coriander instead of the rosemary and sage.
 
Or thyme, a little sage (works with chili), cumin and coriander. I would also add the white pepper, onion and garlic. (I usually use fresh or dried herbs, but dried aromatics(onion, garlic, et al.)

For under-the-skin use make the additions to the butter very fine (especially those that ate hard to begin with, like peppercorn), lest the finish end up with a sandy sort of feel.
 
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