Name: Thanksgiving (or Christmas, or Anytime) Herb Butter
Ingredients: 2 cloves garlic, minced; 2 sprigs fresh parsley, chopped (or 1 tsp dried); 2 sprigs fresh sage, chopped (or 1 tsp dried); 5 sprigs fresh thyme, chopped (or 2.5 tsp dried); 2 sprigs fresh rosemary, chopped (or 1 tsp dried); 3/4 tsp kosher salt; 2 sticks butter (one stick softened to room temperature)

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Thanksgiving (or Christmas, or Anytime) Herb Butter

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I found this online and made it for my turkey. BEST DECISION EVER

This would also be fantastic on a steak after grilling or to rub and baste on a chicken breast while grilling (but be careful with the butter dripping and flames on the grill).

Author: Kitchen Kreative

Ingredients

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2 cloves garlic, minced
2 sprigs fresh parsley, chopped (or 1 tsp dried)
2 sprigs fresh sage, chopped (or 1 tsp dried)
5 sprigs fresh thyme, chopped (or 2.5 tsp dried)
2 sprigs fresh rosemary, chopped (or 1 tsp dried)
3/4 tsp kosher salt
2 sticks butter (one stick softened to room temperature)

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Instructions

Melt one stick butter and stir in garlic, herbs, and kosher salt
Mix the melted herb butter with the softened, room temperature stick of butter
Pour into butter mold and refrigerate until firm (I found mine on Amazon. It’s silicone and comes with a lid)
If you don’t have a butter mold, let the mixture firm up a little until you can shape into two rolls. Spoon the compound butter lengthwise onto a sheet of plastic wrap about the length of a stick of butter (you will have two sticks).
Twist the plastic wrap at each end (like a Tootsie roll is wrapped). Shape into roll or square (like a stick of butter).
Refrigerate or freeze until ready to use. (Thaw overnight if frozen before using).
To use, unwrap and use like you would a butter stick