Provencal Butter Baste For Turkey & Chicken Recipe

Nutritional

Serving Size: 1 (154.7 g)

Calories 353.2

Total Fat - 35.3 g

Saturated Fat - 22.1 g

Cholesterol - 91.6 mg

Sodium - 308.4 mg

Total Carbohydrate - 13.9 g

Dietary Fiber - 5.3 g

Sugars - 2.7 g

Protein - 2 g

Calcium - 129.6 mg

Iron - 3.7 mg

Vitamin C - 58.3 mg

Thiamin - 0.1 mg

Step by Step Method

Step 1

In two small bowls measure out spices, dividing evenly

Step 2

In a small pot over medium-low heat slowly melt the butter and the lemon juice (or a few seconds in a mircowave)

Step 3

Add half the spices and mix, use as a baste for your turkey and chicken

Step 4

Use the rest of the dry spice mix sprinkled on the turkey or chicken using amount to suit your taste

Step 5

Note, it is suggested to put some of the baste under the skin for extra flavour

Tips

No special items needed.

Made as written for Billboard Tag - I introduced my now DH & a grp of Icelanders to the Thanksgiving meal when they were in the US for spec training. After I came to Iceland to marry Siggi, we agreed to share the tradition annually as a 4-family grp. The date can vary, but the event is always hosted by us & we had extras this yr. To be sure we had enough turkey for the meal & leftovers for all, I cooked an extra turkey breast in my crock-pot & oven-roasted 4 skin-on legs using your recipe. The legs were clearly the best, very tender & flavorful. The skinless breast was unusually dry, tended to crumble w/slicing & had a strong lemon flavor (my pers view as no one complained & Siggi didn't agree w/me). The gravy was great! Your recipe will be used again for basting skin-on oven-roasted turkey or chicken & I'm confident the result will be excellent. Thx for sharing this recipe w/us. :-)