Seasonal
Clodagh’s Turkey Butters
Ingredients
- Rosemary, Cranberry and Clementine Butter:
- 150g softened KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 75g dried cranberries, really finely chopped
- 4 sprigs of fresh rosemary, finely chopped
- sea salt and freshly ground black pepper
- 1 clementine, zest & chopped segments
- tip: (use the skins and the stalks of the clementines to flavour the turkey)
- Herb and Garlic Butter:
- 150g, softened KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 4 cloves garlic, crushed
- 4 tablespoons of mixed thyme, sage and flat leaf parsley
- 1 tbsp Dijon mustard
- sea salt and freshly ground black pepper
- Cinnamon, Honey and Thyme Butter:
- 150g, softened KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 1 tbsp ground cinnamon
- 1 tbsp honey
- 1 tbsp fresh thyme, finely chopped
Directions
- Cream together the butter with all of the ingredients using the back of a wooden spoon until all the ingredients are completely incorporated into the butter.
- Cover and chill in the fridge until you’re ready to use the butter.
- Remove the butter about 30 minutes before you use it to bring it to room temperature.
