Lemon Paprika Basting Butter

Yum

This super easy recipe creates an incredibly flavorful butter to make your turkey juicier and more colorful. Using just a stick of unsalted butter, some lemon, herbs and spices (including smoked paprika), you too, can finally get the turkey of your dreams.

I’ve been basting my turkey in this butter for years. It’s a variation on my grand mother’s recipe, which was passed down by her mother-in-law (my great grandmother), and it never disappoints. If three generations of proof isn’t enough, then I don’t know what to tell ya.

Why you should make Lemon Paprika Butter

• It’ll help your turkey retain its moisture: There’s nothing worse than the infamous dry turkey. Sidestep that mishap and use this butter instead. It’s like lotion for your bird!
• It makes a tasty gravy: Use the pan drippings to make a gravy, and the seasoning is already done for you!
• It’s quick easy and WORTH. IT.: Turkeys aren’t small birds, so make sure you’re actually enjoying all your leftovers

What Ingredients Do I Need To Make Lemon Paprika Basting Butter?

• Unsalted butter
• Salt
• Smoked Paprika
• Garlic Powder
• Pepper
• Cumin
• Cayenne pepper
• Rosemary
• Lemon

How Do I Make Lemon Paprika Basting Butter?

This is maybe the quickest recipe on the whole blog:

1. Chop butter up into at least 4 equally-sized pieces
2. Place butter in a medium-sized microwave-safe bowl
3. Add seasonings, herbs and lemon juice
4. Microwave for 25 seconds. Stir with a spoon, then repeat until all butter is melted
5. Cover your turkey in the butter mixture, making sure to get up under the skin and in the cavity before placing in aromatics
6. Bake in oven according to your recipe

Can I use Salted Butter to Baste a Turkey?

Sure, why not! Just make sure that you add all other seasonings into your butter and taste it before adding your salt. Remember, this should taste as salty as a mall soft pretzel (so, pretty salty—but not like the sea). Turkeys are big and very bland birds, and you’ll want to make sure that it has enough seasoning to go around.

What Else Can I Do To Make My Turkey More Juicy?

The question of the century (other than when are we going back to normalcy). Here are my tried and true secrets on how to get a perfectly juicy turkey, every time

• Brine that bird: This is really the biggest tip. There are (maybe) a million recipes for this on the internet, you can do wet, dry…I wouldn’t be surprised if there was a paste! I, personally always use the same simple dry brine recipe: about ½ cup salt, ½ cup brown sugar and about ¼ cup (or less) of fresh cracked pepper and let the turkey sit covered in plastic wrap on a baking sheet in our fridge overnight before baking off in the AM.
• Add a little broth under the turkey before cooking: Just before baking your turkey, fill the bottom of your roaster with some kind of broth (you can use chicken, turkey, or veggie—whatever you have on hand)
• Once turkey skin has browned, cover it in foil: After your turkey skin has browned to your liking, remove the entire roaster from the oven and cover the whole thing in foil before replacing and continuing to cook.
• Continue basting while it cooks: Turkey should not be a set-it-and-forget-it kind of dish. It’s the star of the show, so of course, it deserves a little extra pampering. Refill its broth when it’s looking low, and use a turkey baster, or spoon to baste it every 30 minutes or so (especially when it’s uncovered) to help it retain moisture.

How Do I Properly Season a Turkey

This is soooo important! To properly season a turkey, first, be sure you’re working with a totally dry bird. That means under the skin and in the cavity. Then use your hands (yes, it has to be your hands so you don’t rip the skin and get even distribution of flavor) to distribute the butter liberally throughout on top of the skin, under the skin and inside the cavity. This will ensure that you get a golden brown, well seasoned turkey every time.

Tips for Cooking a Perfect Turkey

Turkey can seem difficult, but it’s really not once you get into a groove of making them. Here are some tips on how to make sure your turkey is ready for your Insta feed:

• Truss your Turkey: Tie those legs up with some butcher’s string. This will help the turkey cook more evenly
• Elevate your turkey above the drippings: Use a rack, or make a makeshift rack by making a ring with foil to keep the turkey separate from the drippings.
• Slow and steady isn’t the only way: Everyone swears by slow and steady, but I’ve been able to cut my turkey cooking down to just about 3 hours by upping the temperature. If your turkey has been properly brined and tended to, you can also cook the turkey for less time on a higher setting, to speed the process along.
• Use Aromatics: Once you’ve buttered it, stuff the cavity of your turkey with aromatics (like the lemon you used to make the butter, sprigs of herbs, an orange cut in half, half an onion, etc.). This will ensure that the turkey has added flavor as it cooks from the inside out.
• How to know when it’s done: Your turkey is done when a thermometer, placed in the thickest part of the thigh, reads 165 degrees fahrenheit.