Blended Thanksgiving Butters Recipes

Steps:

• These flavored butter recipes start with half a cup of softened butter. You can create different flavors in your butter by mixing in different herbs and spices. Once you have the basic recipe down, try other combinations. These butters are simple to make; just mix the ingredients in a small bowl and beat the mixture until it's fluffy. If you don't use all of it, roll the rest into a log shape and refrigerate or freeze it.

Steps:

• Toasted Coconut Cranberry Butter: Heat oven to 325°F. Spread coconut in thin layer on ungreased cookie sheet. Bake 5 to 10 minutes until toasted. Cool 5 minutes.
• In large bowl, beat butter, honey and orange peel with electric mixer on medium speed until honey is whipped into butter. Using rubber spatula, fold in cooled toasted coconut and dried cranberries. Transfer to serving bowl and serve immediately, or cover and refrigerate, and use within 1 week.
• Caramelized Shallot Apple Butter: In 8-inch skillet, melt 2 tablespoons of the butter over medium heat. Add shallots; cook slowly until they turn a deep golden color, stirring often to avoid burning, 15 to 25 minutes.
• Once the shallots have turned golden in color, add thyme and black pepper. Cook 2 minutes; remove shallots from pan, and place on plate. Cool 10 minutes.
• Meanwhile, in large bowl, beat remaining butter and apple butter with electric mixer on medium speed until apple butter is fully whipped into the butter. Using rubber spatula, fold in cooled shallots and Gorgonzola cheese. Transfer to serving bowl and serve immediately, or cover and refrigerate, and use within 1 week.
• Roasted Bourbon Pecan Butter: Heat oven to 350°F. Line cookie sheet with foil or silicone baking mat.
• In small bowl, beat maple syrup, brown sugar and 1 tablespoon of the bourbon with whisk. Add pecans, and stir to coat evenly. Transfer nuts to cookie sheet.
• Bake 15 to 20 minutes, stirring occasionally, until toasted. Cool 10 minutes.
• Meanwhile, in large bowl, beat butter and remaining 2 tablespoons bourbon with electric mixer on medium speed until bourbon is fully whipped into butter. Using rubber spatula, fold in cooled pecans. Transfer to serving bowl and serve immediately, or cover and refrigerate, and use within 1 week.

Steps:

• Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
• Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
• Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
• Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
• Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

Steps:

• Pour the cream into the blender container and cover.
• Blend on the lowest speed until the cream begins to thicken around the blades.
• While continuing to blend, pour the ice water through the opening in the lid.
• Raise the speed to the 4th lowest speed and blend until butter forms, about 2 minutes longer.
• Transfer the butter into a strainer to drain.
• Then pack it into a butter mold or form into squares and chill.