Ingredients
4 stick unsalted butter, softened
2 heads of garlic
4 tbsp olive oil
1 tbsp lemon zest
2 tbsp rosemary, fresh
2 tbsp thyme, fresh
2 tbsp chives, fresh
2 tsp salt
1 tsp black pepper
Directions
Step 1
Set your oven to 350 degrees.
Step 2
Cut the tops off of the garlic heads to expose the garlic cloves, place each head of garlic in its own bundle of aluminum foil, top with salt and olive oil. Wrap well and place on a baking sheet, bake until softened, about 20 minutes.
2 heads of garlic
4 tbsp olive oil
2 tsp salt
Step 3
Finely chop all of the fresh herbs.
2 tbsp rosemary, fresh
2 tbsp thyme, fresh
2 tbsp chives, fresh
Step 4
To a large bowl, add the softened butter, all of the fresh herbs and lemon zest and mix to combine.
4 stick unsalted butter, softened
1 tbsp lemon zest
2 tbsp rosemary, fresh
2 tbsp thyme, fresh
2 tbsp chives, fresh
Step 5
Once the garlic is roasted, let it cool down, then squeeze all the garlic into the butter mixture.
2 heads of garlic
Step 6
Mix everything until fully combined and season with salt and pepper.
2 tsp salt
1 tsp black pepper
Step 7
Use the butter for mashed potatoes or any other veggies, to rub over your turkey or spread it in between the skin of the turkey, spread it on bread or add to pastas, the possibilities are endless.
Step 8
The butter will keep in the fridge for about 2 weeks or a couple months in the freezer.
