Clodagh’s Turkey Butters

Ingredients

• Rosemary, Cranberry and Clementine Butter:
• 150g softened Kerrygold Irish Creamery Butter (454 g)
• 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 (454 g)
• 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 (454 g)
• 1 tbsp ground cinnamon
• 1 tbsp honey
• 1 tbsp fresh thyme, finely chopped