herb butter

Learn how to cook Moreton Bay bugs with herb and garlic loaded butter thanks to this easy recipe from Matt Moran that's perfect for barbecue season.

Moreton Bay bug recipe: Matt Moran's top cooking tips

green Moreton Bay

Lemon

unsalted butter

tbs finely chopped flat-leaf parsley leaves

thyme leaves

tbs finely chopped oregano leaves

garlic clove, crushed

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5348771529001-5977442689001

This easy flavored herb butter can transform meat, roasted vegetables, mashed potatoes, or dinner rolls into something special!

Whipped Herb Butter

chives

thyme

rosemary

salted butter (, at room temperature)

In a medium bowl with an electric mixer, blend all the ingredients until combined and smooth.

Wipe down the sides of the bowl with a spatula and beat again until the butter is light and fluffy.

Spoon mixture into a ramekin or butter dish. Cover and store.

(See recipe notes for proper storage.)

With the classic flavors of lemon &amp; herbs, this Herb Butter Roast Spatchcock Turkey is the easiest recipe for an unforgettable meal for Thanksgiving, Friendsgiving, or any holiday dinner! Mix lemon zest, rosemary, sage, &amp; thyme in with fresh butter, &amp; then use it to season a spatchcock turkey for a perfectly juicy herb butter roasted turkey made in 3 hours or less!

Lemon Herb Butter Roast Spatchcock Turkey (The Easiest Thanksgiving Turkey Recipe!)

lemon butter

olive oil

carrots,

yellow onions, quartered

salt black pepper, to season

(8 ounces) unsalted butter,

lemons, zested

garlic,

cutting board

Sharp kitchen shears

Sharp chef’s knife

Rolling pin

Roasting pan

Turkey baster

Instant-read thermometer

Carving set

Prep

Preheat the oven to 450 degrees F, ensuring a rack is positioned in the center of the oven. Remove the turkey from its packaging. There is no need to rinse your turkey (rinsing promotes cross-contamination). Instead, simply use paper towel to pat the surface of the turkey as dry as possible. If present, remove the neck &amp; giblets from the cavity of the turkey. Discard or set aside for easy turkey gravy. Transfer the turkey to a large plastic cutting board atop a stable, sturdy surface. Place the turkey breast side facing down.

Prep the lemon herb butter

Add all listed herb butter ingredients to a medium bowl. Season with 1 teaspoon kosher salt &amp; ground black pepper as desired. Mix to combine well. Set aside for immediate use, or store in an airtight container in the refrigerator for up to 1 week.

Spatchcock the turkey

(Note: For more guidance + step-by-step photos, be sure to check out this full How to Spatchcock a Turkey guide!) Using very sharp kitchen shears or a sharp knife, carefully snip along each side of the turkey’s backbone until it’s completely detached. Discard or set aside for easy turkey gravy. Locate the top of the turkey’s breast plate directly behind the turkey breasts. Place the heel of a sharp chef’s knife in the center of the top of the breast plate. Use a rolling pin to carefully yet forcefully tap the spine of the knife, wedging the heel of the knife into the bone. Continue tapping until the bone cracks. Use your hands to stretch the inner cavity of the turkey as wide open as possible, then flip the turkey such that its breast side is facing up. Place your hands on the center of its breasts, on the breast bone. Use your body weight to apply pressure to the chest plate, cracking the bone all the way through such that the turkey lays flat  – your turkey is spatchcocked &amp; ready for roasting. Great job!!!

Season the spatchcocked turkey

Use your hands to spread the prepared lemon herb butter from Step 2 between the turkey skin &amp; meat. Buttering the turkey meat directly helps keep it juicy &amp; flavorful. If needed, use paper towel to pat the turkey skin as dry as possible. Drizzle the olive oil over the entire surface of the turkey skin, then season generously with kosher salt &amp; ground black pepper. If you have any remaining lemon herb butter, dot it over the top of the turkey.

Prepare for roasting

Arrange the onions &amp; carrots across the bottom of a roasting pan. (You can be as rustic as you’d like – no one will see!) If desired, place the turkey neck &amp; spine in the roasting pan, too, for extra flavorful turkey gravy. Set your seasoned spatchcock turkey over top, breast side facing up. Gently tuck the wing tips behind the breasts to prevent burning.

Roast the turkey

Transfer the roasting pan to the oven. Roast at 450 degrees F for 30 minutes. Remove the turkey from the oven for basting. Carefully spoon or brush the drippings in the roasting pan all over the surface of the turkey. Return the roasting pan to the oven, reducing the oven temperature to 350 degrees F. Continue roasting the turkey for 1 additional hour, removing the turkey from the oven every 20 minutes to repeat the basting process. If desired, rotate the roasting pan 180 degrees each time you place it back in the oven to promote even roasting &amp; browning. Pull the turkey from the oven once an instant-read thermometer inserted in the thickest part of the thigh registers an internal temperature of 155 degrees F.

Rest the turkey

Very carefully transfer the roast spatchcock turkey to a cutting board or large flat surface. Tent with foil &amp; set aside to rest at room temperature for 30 minutes before carving. As the turkey rests, its juices will redistribute throughout the meat &amp; its internal temperature will continue to rise to a safe 165 degrees F.

Optional: Prep turkey gravy: Meanwhile, as the turkey rests, prep turkey gravy as desired. For more guidance + step-by-step photos, be sure to check out my Easy Turkey Gravy recipe!

Carve &amp; serve

https://content.jwplatform.com/videos/yIijk20Y.mp4

With the timelessly classic flavors of lemon & herbs, my Easy Herb Butter Roast Spatchcock Turkey is the easiest recipe for an unforgettable Thanksgiving, Friendsgiving, or holiday dinner! These flavors never get old, & they deserve a special place on your Thanksgiving dinner table. Mix lemon zest, rosemary, sage, & thyme in with fresh butter, & then use it to season your spatchcock turkey for a perfectly juicy herb butter roasted turkey made in 3 hours or less!

Easy Herb Butter Roast Spatchcock Turkey Recipe

Herb butter is a delicious topping to use on poultry, beef, vegetables, and bread. Use this recipe to make a Thanksgiving turkey butter!

Herb Butter (Turkey Butter) + Video

butter (softened)

garlic (crushed)

tbsp parsley (chopped)

tbsp chives (chopped)

tsp thyme (chopped)

tsp salt

Let butter come to room temperature and place in a bowl

Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.

Chop the fresh herbs and mix in with butter, garlic and salt.

With a spatula incorporate all the ingredients and fold onto a sheet of wax paper.

Roll the butter mixture into a cylindrical shape working with the wax paper. (See Note 1) Twist the edges and refrigerate until firm.

Remove from refrigerator, unroll and slice into pieces to top each steak.

Roll up and refrigerate the remaining compound butter.

https://www.youtube.com/watch?v=hpYvAl4Fu_c

A compound butter can be made by incorporating herbs, spices or aromatic liquids into butter. The butter is then reformed and chilled until it is firm enough to be sliced. In this recipe I incorporated Gorgonzola cheese into the flavor profile and it's a killer combination.
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How to Make Compound Butter

Halibut is a meaty yet light fish, and the brightness of the tomatoes pairs beautifully with fresh thyme.

Oven-Roasted Halibut, Cherry Tomatoes, and Thyme

(3 oz) butter

thyme (plus 1 tablespoon chopped)

savoy cabbage ((about 2 pounds), finely shredded)

scallions (thinly sliced)

Six (5-ounce) halibut* fillets

Salt and pepper

lemons ((1/4 cup))

Sauvignon Blanc (or other dry white wine)

cherry tomatoes (sliced in half)

Chill

In a small bowl, combine the butter and the chopped thyme, mixing to incorporate the herbs. If you like, spoon the herb butter into the center of a piece of parchment or wax paper and roll it into a log shape. Chill the butter for at least an hour for easy slicing. If you don't want to make the butter log, just chill the butter in a bowl covered with plastic (it won't look as good, but the butter is going to melt in the oven anyway).

Preheat

Melt

Melt the remaining 2 tablespoons of the butter in a large pan, and saute the cabbage and scallions over medium heat until tender, about 6 minutes. Portion the cooked cabbage into 6 equal piles in a casserole dish.

Bake

Place a halibut fillet on each pile of cabbage, season with salt and pepper, and drizzle with lemon juice and white wine. Cut the prepared herb butter into 6 equal-sized pats, and place one on top of each fillet. Scatter halved tomatoes evenly around the fillets. Top each piece of halibut with 2 sprigs of thyme. Cover the casserole with foil and bake for 20 minutes.

This recipe shows how to cook a 12-pound turkey on a rotisserie using herb butter and using a ThermoWorks BlueDot thermometer to monitor the turkey internal temperature.

Rotisserie Turkey on the Rec Tec Wyldside using the ThermoWork BlueDOT

Weber Original Kettle Premium Charcoal Grill, 22-Inch

Z Grill Pellet Grill Backyard Warrior 7002C2E

ThermoWorks BlueDOT

15.4 Pound Royal Oak Lump Charcoal

Bag Western Premium BBQ Products Hickory Chunks

Pound Turkey

Sticks Unsalted Butter

Tablespoon Sage

Tablespoon Rosemary

Tablespoon Thyme

Pair Preparation Gloves

Here what it looks like when I first put the turkey on. The rotisserie handled this 12-pound turkey like it weighed nothing.

The ThermoWorks BlueDOT also ran flawlessly and its round design and two powerful magnets in the back made attaching it rather easy.

To attach the BlueDOT all I needed was a  round disk used to mount phones magnetically to your dash.To attach the BlueDOT you need to route the BlueDOT temperature probe wire through the rotisserie bushing. This bushing allows the spit to turn freely on the grill.

Wipe the spit handle clean and remove the paper so the adhesive is exposed

Now center the disk at the end of the handle.I felt it was easier to put the disk on the table and then center the handle.

With disk attached to handle take the blue dot and test how secure it is.I was amazed at how strong the magnet was and how secure the BlueDOT became on the handle.

Now before you attach the handle just make sure the probe cable can be attached to the BlueDOT and also that the temperature probe can be inserted into the turkey.Now screw the handle back on to the spit.

Because your cable is going to be a lot longer than you need I wrapped the excess cable around the handle before inserting the cable into the BlueDOT.

Now it is time to prep the turkey.I borrow this recipe from Gordon Ramsey and it is great at keeping a turkey moist.The secret is making an herb butter.Your start with 2 sticks of unsalted butter.1 Tablespoon of Sage1 Tablespoon of Rosemary1 Tablespoon of Thyme

Now clean your hands and put on a pair of food preparation gloves and go for it. You need to make sure every inch of butter is mixed with the spices.Now put the herb butter in the refrigerator and let all those spices become one with the butter.

Now on to the turkey.Got this 12 pound turkey at Sprouts Farmer Market. It is fully natural and has not been injected with salt. If you see the words enhanced when you by a turkey it means they injected salt into the turkey. The only thing that is enhanced is the companies bank account. For the salt makes the turkey weigh more when it is bought.Also, you should never brine an enhance turkey and also an enhanced turkey does mean it is brined. It is not.As you see I am removing all the accessories. You do not need any plastic holding legs or a popup temperature gauge that guarantees an overcooked turkey.Do keep the neck and all the gizzards for they make a great gravy.

Now its time to tie up this bird. You do not want the legs and wings dangling on the rotisserie.I separate the job into two twines. One twine to hold the wings in tight and then a second twine to secure the leg s and also hold the skin tight.Take twine and loop behind the wings then go around the turkey and secure the wings.Make sure you cut the loose ends of the twine so they do not get close to the fire..

With the wings tied get a second twine and loop it around the breast bone and follow behind each leg.This will push up the breast and also pull the legs up so the skin will tighten and will cook evenly.Put the legs together with one on top of the other and wrap legs with twine.Flip the bird over and then circles twine over the pope nose and pull twine tight and tie.

Now make final adjustments and get ready to apply herb butter.Before the butter can be applied you need to separate the skin from the breast.With your finger push slowly but firmly between the breast meat and the skin.Do this from both sides of the cavity.

Now go get he herb butter and put it into the microwave for around 20 seconds and soften it up.Now apply butter on every inch of the breast under the skin.As you put more butter in with one hand use the other hand to even out the butter.This butter is going to give you a very moist turkey with a perfectly golden turkey skin and the herbs will add those subtle flavors we all crave when we have thanksgiving turkey.

When you are done covering the breasts then cover every inch of skin on the outside and also in the cavity.More butter means better self-basting as the bird turns on the rotisserie.Now you know where the name Butterball came from.

Make sure you get into all the crevasses and also underneath the twine.Now it is time to put the turkey on the spit rod.With the turkey laying with the breasts facing up put spit rod through the top cavity and then the lower cavity making sure the rod is above the legs.Insert spit rod fork into the upper part of the breastsNow put the other spit rod fork and make sure both legs are secured by the fork.Now using plyers make sure both forks are secured.

Now it is time to get this turkey on the grill and as you can see the rotisserie is turning freely without any hesitation and the bird is not flopping around.The BlueDOT temperature probe is also inserted into the thickest part of the breast.Here is the BlueDOT only minutes after I put the turkey on.

Turkey&#x27;s temperature is 57 degrees and the alarm is set for 165 degrees. As you can see very easy to read the display.For cooking fuel, I am using Royal Oak lump charcoal and Kingsford hickory smoking chunks.

Here is the turkey a little over halfway through the cook and you see how evenly the bird is cooking.

The Wyldside pit area maintains an even and consistent heat due to the heavy large metal plate at the bottom of the pit.In addition, it has a variable speed blower that acts like bellows giving the fire additional oxygen.Now here is the ThermoWorks app showing not only the turkey temperature but shows the complete graph of the cook.

When turkey hit 160F I then pulled turkey and covered in foil to rest. Over the next 30 minutes, the turkey temperature raised to 165F and the turkey was ready to be served.

Cook time before the rest was 1 hour and 53 minutes. The total time from start to finish was 2 hours and 23 minutes. The turkey came out very moist and was full of flavor from the herb butter.

https://www.youtube.com/watch?v=cVWPcRkP-wQ

This video is my first using the Rec Tec - recteq Wyldside grill and the Thermoworks BlueDOT thermometer.

One of the greatest meats that you can cook on a grill is Rotisserie Turkey. There is some prep time but the outcome is better than any turkey I have ever eaten.

As you will see in the video the Wyldside rotisserie and the BlueDOT thermometer work extremely well with each other and resolve the issue of knowing the meat temperature without having to stop the rotisserie and poke a lot of holes in the meat as you get close to being done. Also with the graphing ability, you can anticipate when your food will be done. With the Wyldside ability to control the grate hight, you can control temperature without having to add or remove fuel. It does not get any better than that.

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Rec Teq Wyldside - https://www.rectecgrills.com/RT-A850-WyldSide

Weber 2290 22-Inch Charcoal Kettle Rotisserie - https://amzn.to/2IvDZcm

Lodge 15 Inch Cast Iron Skillet - https://amzn.to/2rL5SoH
Duck Fat - https://amzn.to/39AQJYr
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Thermoworks Signals Thermometer - https://www.thermoworks.com/Signals?tw=LEARNTOBBQ
Thermoworks BlueDOT Thermometer - https://www.thermoworks.com/BlueDOT?tw=LEARNTOBBQ

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Rotisserie Turkey on the Rec Tec - recteq Wyldside Grill using a ThermoWorks BlueDOT Thermometer

Try out a sous vide technique to get the perfect temperature on your next steak recipe.

Sous Vide NY Strip Steak with Compound Herb Butter

oz Omaha Steaks King Cut Strip Steak

kosher salt (to taste)

tbsp compound herb butter

Prepare sous vide water bath for 125°F.

Season steak liberally with salt.

Place steak in sealable bag, putting 3 tablespoons of compound butter on either side of the steak. Seal bag.

Submerge sealed bag into sous vide bath and allow water temperature to return to the selected 125°F. Make sure bags stay submerged.

Allow steak to sit in water bath for 3 hours.

Just before steak is done in the sous vide, prepare your cast iron skillet and heat it up to 450°F-500°F.

Remove steak from water bath and pat dry with a paper towel. Slice a small piece of fat from the steak and put it on the hot cast iron surface, allowing it to render.

Place steak directly onto the rendered fat in the hot cast iron surface and sear for 90 seconds, on all four sides.

Remove steak from pan, let rest for 5-10 minutes.

Slice cross-ways and serve.

Herb compound butter is an easy way to add bold flavor to a simple meal. Spread it onto bread, slather it onto corn on the cob, or top it onto a baked potato! Find more serving suggestions in the post above.

Herb Compound Butter

unsalted butter,

dill

garlic (grated)

sea salt

lemon zest

red pepper flakes

sage

honey

basil leaves

tomatoes

In a small bowl, stir together the softened butter and the ingredients from one of the herb combinations above.

Scoop the herb butter onto a piece of parchment paper or plastic wrap, roll into a log and twist the ends to close. Chill overnight, or until firm.

Want to make the most decadent Garlic Herb Butter for Steak? All you need are 5 ingredients and 5 minutes to make this flavorful compound butter for steaks, bread and so much more.

Garlic Herb Compound Butter

(1 stick) unsalted butter, softened

garlic

parsley

salt

Combine the softened butter with the minced garlic,...

Combine the softened butter with the minced garlic, chopped parsley, lemon zest and kosher salt in a medium bowl.

Use a hand mixer or a rubber spatula...

Use a hand mixer or a rubber spatula to stir to combine.

Roll into a log or transfer to a...

Roll into a log or transfer to a storage container to keep the butter in the refrigerator.

This can be kept for 2-3 week in...

This can be kept for 2-3 week in the fridge. You may also leave at room temperature if you’re cooking a steak or another protein shortly after mixing it.

This 3-ingredient lemon compound butter is super quick and simple to prepare and can be served over meat, seafood, potatoes, and veggies for a delicious multi-purpose flavor booster.

Easy Lemon Butter (+ Flavor Variations)

4.5 oz butter (unsalted (use dairy

lemon

Make sure the butter is at room temperature to easily mix with the remaining ingredients.

Meanwhile, zest and squeeze the lemon juice.

Combine all the ingredients in a bowl and mix well.

You can then either use it immediately or save it for later. Either transfer to an airtight container OR roll into a log.To do the latter, transfer the butter onto a large piece of parchment paper or beeswax wrap (or plastic wrap, though it will be harder to shape) into a log shape. Then, fold the paper over the butter, rolling it gently to form a log shape. Then, tightly twist the ends of the parchment paper or wrap, like a sweetie wrapper/Christmas cracker, and place in the refrigerator until firm.If your butter is too soft, you can place it in the refrigerator to chill for a short while before rolling in the parchment paper log.

Once chilled, slice off pieces of lemon butter as needed and enjoy!

Make ahead: I highly recommend preparing the lemon butter a few hours (or overnight) in advance to allow the flavors to meld. Then, just mix, shape, and store it in the refrigerator until you&#39;re ready to use it.Store: you can store the compound butter in the refrigerator for up to a week. Aim to use it within 5 days if adding fresh herbs.Freeze: I love to make large batches and store some in the freezer for another time. I recommend pre-slicing the butter OR storing it in an ice-cube tray so it’s pre-portioned and you can grab as much as needed each time from the freezer. You can freeze the lemon butter for up to 3 months.

How to Make Ahead and Store?

Lemon Herb Butter, abundant with chopped fresh herbs, lemon zest, freshly ground black pepper and a touch of salt, is the flavor foundation for so many wonderful dishes. Use it once and you&#039;ll immediately realize that this compound butter powerhouse should be a staple in your kitchen year-round. And, it couldn&#039;t be easier to assemble!

Lemon Herb Butter

unsalted butter, (at room temperature)

Tbsp each chopped fresh sage, marjoram, rosemary, thyme and flat-leaf parsley, (stemmed)

lemons

tsp black pepper

Gather all ingredients and place them in a bowl. Using a fork, mix until all ingredients are well-combined.

Place on a piece of parchment paper and form into a log, twisting the ends to seal. Alternatively, place in an airtight container.

Store in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.

Slice or scoop as needed. Buon Appetito!

I used this on my roast chicken over the weekend and the result was delicious. Will definitely try it on roast turkey next.

This is the perfect one hour whole roasted chicken recipe. Basted with butter and sprinkled with herbs. The skin is perfectly crisp and the chicken is juicy and tender! This homemade roasted chicken recipe is better than any rotisserie chicken you can buy at the store!

Perfect One Hour Whole Roasted Chicken

Top 13 herb butter recipes from across the web

The most viewed herb butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Moreton Bay bug recipe: Matt Moran'...

Whipped Herb Butter

Lemon Herb Butter Roast Spatchcock ...

Herb Butter (Turkey Butter) + Video

Oven-Roasted Halibut, Cherry Tomato...

Rotisserie Turkey on the Rec Tec Wy...

Sous Vide NY Strip Steak with Compo...

Herb Compound Butter

Garlic Herb Compound Butter

Easy Lemon Butter (+ Flavor Variati...

Lemon Herb Butter

Perfect One Hour Whole Roasted Chic...

10-Minute Compound Butter with Soft...

Top 13 herb butter recipes from across the web

The most viewed herb butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moreton Bay bug recipe: Matt Moran'...

Whipped Herb Butter

Lemon Herb Butter Roast Spatchcock ...

Herb Butter (Turkey Butter) + Video

Oven-Roasted Halibut, Cherry Tomato...

Rotisserie Turkey on the Rec Tec Wy...

Sous Vide NY Strip Steak with Compo...

Herb Compound Butter

Garlic Herb Compound Butter

Easy Lemon Butter (+ Flavor Variati...

Lemon Herb Butter

Perfect One Hour Whole Roasted Chic...

10-Minute Compound Butter with Soft...

The most viewed herb butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine