Just make tasty food.
If you add enough sugar, salt or fat it’s going to taste good eventually.
You are a cook.
"Limitations are great inspirations for creativity"---Jeff Tweedy
Copyright © 2025 Spring and Chase - All Rights Reserved
Thanksgiving Butter
Ingredients:
1 lb. Room Temp. Unsalted Butter
½ lb. Clean Turkey Skin
2 tbsp Poultry Seasoning (Bell’s if you can find it)
Lots of Black Pepper
Lemon Zest (1 lemon should be plenty)
And the following to your taste:
Worcestershire Sauce
Agave, Honey, or Maple syrup
Salt
Sherry or Apple Cider Vinegar
Directions
The only real cooking here is roasting the Turkey skin, and the best way to do that is between 2 rimmed sheet pans. Start in a cold oven set to 375 and let it go for about 40 minutes. Check it, pour off some of the fat (and save it), season with salt, then put it back in the oven, uncovered, and cook until crispy and dry. I’m talking like cracker crispy, it should snap like overcooked bacon. Once it gets crispy, pull it out and cool it to room temperature on paper towels like you would bacon.
Once it is cooled, put it in the food processor and pulse until it resembles coarse breadcrumbs, like Panko, not Progresso. Then add everything else and pulse until it is all homogeneous and one solid light green color, and it smells like Thanksgiving, you will know when it gets there.
Roll it up in plastic wrap so it forms a sausage shape, seal the ends, then put it in the fridge to firm up. .
This website uses cookies.
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.