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
Print recipe

Directions

  1. 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.
  2. Cover and chill in the fridge until you’re ready to use the butter.
  3. Remove the butter about 30 minutes before you use it to bring it to room temperature.

explore our

Similar Recipes

Baking with Kids

Peek A Boo Cookies

This recipe by Shane Smith makes 12 cookie sandwiches. Prehea...

Main courses

GRILLED RIBEYE STEAK WITH PISTACHIO BUTTER AND ASPARAGUS

Heat a griddle pan to piping hot....

Main courses

Lamb chops with red wine, rosemary and garlic butter

Marinated lamb chops. Tender and tasty. Bring out the best in them with rosemary...

Serves 4
Main courses

Chicken & Ham pie

Preheat the oven to 200C Fan.  In a heavy bottomed frying pa...

Serves 6-8
Baking

Irish Oat Flapjacks

What a delectable culinary comfort. Delicious hot or cold, you can whip up these...

Serves 10 Flapjacks

Garlic and Chilli Prawns

Dry the prawns on kitchen paper and season...

Starters

Octopots

If you're entertaining guests this Halloween then try out these deliciously c...

Serves 4-6 Octopots
see more