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Take everything from steaks and pork chops to whole roasted turkeys to the next level with my Compound Butter Recipe! I’ll show you how to make compound butter using 6 simple ingredients in only 5 minutes. Elevate any dish – especially turkey! – from good to unforgettable!
For years, my garlic butter sauce has been one of my most popular recipes. It’s easy, straightforward, and a key way to elevate just about every dish you can think of. Now, I’m taking even that amazing recipe to the next level with my recipe for compound butter!
It’s easy to make compound butter: you just need a small handful of spices and herbs, garlic, butter, and – my favorite part – lemon zest. This zesty, herby combination makes this the perfect compound butter recipe for serving with everything.
I have no doubt you’ll love this compound butter for turkey, chicken, steak, pork chops, roast beef, and even seafood like crab legs and shrimp. It’s an amazing way to add an extra layer of flavor to your holiday meal, or any weeknight dinner recipe. Give it a try!
Compound Butter Recipe Ingredients
- Unsalted butter
- Maldon Sea Salt Flakes
- Sage leaves
- Lemon zest
My top tip for this recipe: Sage and thyme is my favorite combination of savory herbs for this butter rub, especially as an herb butter for turkey. But, don’t feel limited! You can also use other fresh herbs, like rosemary or parsley, depending on what dish you’re serving it with.
How to Make Compound Butter
- In a bowl, crush garlic with a pinch of salt, sage, thyme, and lemon zest. Combine well.
- Add the softened butter and combine until fully mixed.
- If you’re using the butter right away, don’t refrigerate. If you’re using the butter later, roll the compound butter in plastic wrap to create a log, and refrigerate.
How to Use Compound Butter
- Turkey butter rub: Spread it over your Thanksgiving Turkey underneath and over the skin for tender, juicy flavor and a crisp finish.
- Butter for steak: Top your favorite steak recipe with compound butter – it can make any cut restaurant quality! Try it with my Chuck Steak.
- Prime rib butter rub: Use it as a butter rub for prime rib, like my Slow Roasted Prime Rib.
- Butter for crab legs: Melt it and use it as the most amazing crab butter sauce for steamed crab legs or grilled crab legs.
- Butter for chicken: Use this as a delicious compound butter for chicken, like my Buttermilk Chicken.
- Butter for corn on the cob: Smear evenly over warm, freshly steamed or grilled corn.
- Sandwich butter: Melt compound butter and smear over top of the buns on sliders or your favorite hot sandwiches.
- Butter for vegetables: Use compound butter as a base for vegetables, like Sautéed Green Beans!
There are endless ways to use compound butter – and I recommend trying it with everything to find your favorite combinations!
Herb Compound Butter FAQ
Compound butter can be used on any meat, like turkey, steak, chicken, or pork. Or you could even use compound butter for roasting veggies or melting over mashed potatoes. The ideas are endless – it works for everything!
You can use compound butter under the skin of your turkey, and rubbed on top of the skin. Not only does this keep the turkey moist, it adds incredible flavor to both the meat and skin!
It’s best to let the butter soften naturally at room temperature, rather than melt it. However, you can do this more quickly by boiling water, adding it to a bowl, then pouring the water out and placing the empty bowl upside-down over the stick of butter. The residual heat will soften the butter quickly.
Turkey Cooking Guides
If you’re using this as a butter rub for turkey, follow our other turkey cooking guides for even more tips and tricks to make the most amazing holiday meal:
- Dry Turkey Brine
- Turkey Thawing Guide
- Butter Injection for Turkey
- Turkey Temperature: Times and Temps
- Gravy for Turkey
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
Compound Butter Recipe
- 1 Small bowl for mixing
See our Cooking Conversions Chart for help converting measurements!
- In a bowl, crush garlic with a pinch of salt, sage, thyme, and lemon zest. Combine well.1 clove garlic, 1 pinch Maldon sea salt flakes, 6 sage leaves, 6 sprigs fresh thyme, 3 teaspoons lemon zest
- Add the softened butter and combine.2 sticks salted butter
- If you're using the butter right away, don't refrigerate. If you're using the butter later, roll the compound butter in plastic wrap creating a log, and refrigerate.
- Make sure to use softened, room temperature butter for best results.
- Store butter in an airtight container stored in the fridge or freezer for a few weeks.