• 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


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!

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