Rosemary Compound Butter {Paleo, Gluten Free}


This butter is great for cooking meats or adding some extra flavor. We used this butter under our thanksgiving day turkey skin.

Rosemary Compound Butter {Paleo, Gluten Free}


  • 2 1/2 sticks of grass fed butter
  • 2 sprigs fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped


  1. Allow butter to come to almost room temperature {soft but still relatively firm}. In a small mixing bowl combine butter with fresh herbs, using a fork to mash the butter together.
  2. Line a cutting board or counter surface with parchment paper. When all herbs are distributed evenly throughout butter, form mixture into a ball using hands. Place ball onto parchment paper. Using hands, lightly roll the butter into a log shape.
  3. To use right away, slice into discs.
  4. To store in the fridge, wrap parchment paper around the log until it is fully covered and slice into discs when ready to use.


I forgot to take a photo of a turkey before we sliced it, but here you can see the herb butter under the skin.


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