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
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.

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