Ingredients

  • Rosemary, Cranberry and Naartjie Butter

  • 140g Kerrygold Original Irish Butter
  • 70g dried cranberries, finely chopped
  • 4 sprigs rosemary, finely chopped
  • Sea salt and freshly ground black pepper
  • 1 naartjie, zest and chopped segments
  • Herb and Garlic Butter

  • 140g Kerrygold Original Irish Butter
  • 4 cloves garlic, crushed
  • 4 tbsp mixed thyme, sage and flat leaf parsley
  • 1 tbsp Dijon mustard
  • Sea salt and freshly ground black pepper
  • Cinnamon, Honey and Thyme Butter

  • 140g Kerrygold Original Irish Butter
  • 1 tbsp ground cinnamon
  • 1 tbsp honey
  • 1 tbsp fresh thyme, finely chopped

Directions

1. Cream the butter together with all the ingredients using the back of a wooden spoon until the ingredients are completely incorporated into the butter.

2. Cover and chill in the fridge until you are ready to use the butter.

3. Remove the butter about 30 minutes before you are ready to use it to allow it to go to room temperature.

4. Baste your turkey and enjoy!

explore our

Similar Recipes

Sides & Nibbles

Cheese Sauce Made With Kerrygold Cheddar Cheese

Method: Combine 1/4 cup milk and flour in a saucepan, stir with a...

Serves 8
Sides & Nibbles

Baklava Brioche

To prepare the dough:...

Sides & Nibbles

Farmette’s Milk Bread

This recipe was created by our friend, Imen McDonnell (...

Serves 1 loaf
Sides & Nibbles

Chilli Butter Poached Prawns

Spice up your life with this irresistible shellfish recipe. Easy to whip up in n...

Serves 2
Starters

Chicken Liver Pâté with Balsamic Vinegar & Capers

This chicken liver pâté is full of gutsy flavours and is a wonderful starter...

Serves 4-6
Baking

Kerrygold Pound Cake

1. Preheat the oven to 180°C or Gas Mark 4. Sift the flour into a bowl and set...

Sides & Nibbles

Beetroot Butter with Lime

1. Let the butter rest at room temperature for about 15 minutes. Then whip the b...

see more