Easy herb butter for Thanksgiving poultry! Make it with fresh rosemary, thyme, sage & parsley or use dried herbs for a quick, tasty shortcut.
I love everything about Thanksgiving food - the buttery poultry, the golden skin, and the aroma of fresh herbs. Since it’s just me and my husband, I’m not roasting a 15-pound turkey. But I still crave that classic holiday flavor. That’s why I created this herb butter: it gives smaller roasts the same aromatic goodness.
Fresh herbs are my first choice because they bring vibrant flavor, beautiful color, and can be frozen to use in future meals. But I know not everyone wants to buy four different fresh herb bundles for a small holiday dinner. That’s why I’ve also tested a dried herb version that’s equally delicious and convenient. This herb butter is the secret behind my Thanksgiving chicken thighs for two.
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Why This Herb Butter Works for Poultry
- Classic holiday flavor – Fresh rosemary, thyme, sage, and parsley (or their dried versions) bring the same flavors you’d find in a traditional Thanksgiving turkey.
- Keeps poultry juicy – As the butter melts, it bastes the meat from the inside out, locking in moisture.
- Creates golden, crisp skin – The fat in the herb butter helps the skin brown evenly while adding rich flavor.
Ingredients You’ll Need
- Unsalted butter - Softened to room temperature.
- Fresh rosemary - 1 Tbsp, or ½ teaspoon dried (still packs a punch).
- Fresh thyme - 1 Tbsp, or ¾ teaspoon dried.
- Fresh sage - 1 Tbsp, or use ½ teaspoon dried ground sage + 1 teaspoon rubbed sage for balanced flavor.
- If you only have ground sage, keep it at ½ teaspoon (it’s strong).
- If you only have rubbed sage, you can use up to 2 tsp.
- Fresh parsley - 1 Tbsp, or ½ teaspoon dried parsley flakes (or skip it).
- Kosher salt - Enhances the flavor of the herbs and poultry. Omit if using salted butter.
Rule of thumb: dried herbs are more concentrated, so use about ⅓ the amount compared to fresh. The dried amounts listed above are different from this general rule, since these are my tested preferences based on the potency of each herb.
Step-by-Step: How to Make Compound Butter for Thanksgiving Poultry
- Soften the butter - Let it sit at room temperature until soft enough to mash.
- Prep the herbs - Mince fresh herbs, or measure dried herbs.
- Mix everything together - In a small bowl, combine butter, herbs, and salt until evenly incorporated.
- Shape the butter - Transfer to parchment or plastic wrap, form into a log, and roll tightly.
- Refrigerate or freeze - Fresh herb butter can be refrigerated up to 5 days or frozen up to 3 months.
Pro Tips for the Best Herb Butter
- Fresh herbs freeze beautifully - Chop and store in butter to use later on poultry or veggies.
- Dried herb butter is quick - I recommend making it right before you need it, rather than freezing.
- Chop herbs finely - Smaller pieces distribute evenly.
- Soften, don’t melt - Melted butter won’t hold shape.
- Make ahead - Fresh herb butter can be made weeks in advance and frozen for holiday ease.
Customize Your Herb Butter
- Basic formula:
- 1 stick (½ cup) unsalted butter
- ½ teaspoon kosher salt
- 2–3 tablespoon fresh herbs (or about 1 teaspoon dried per tablespoon fresh)
- Variations:
- Garlic herb butter: Add 1–2 teaspoon minced garlic.
- Dill butter: Perfect for seafood or vegetables.
- Lemon herb butter: Add 1 teaspoon lemon zest for brightness.
Common Questions About Herb Butter
Yes! Fresh herbs give the brightest flavor and look prettiest, but dried herbs work well too. A general rule is to use ⅓ the amount dried compared to fresh. For this recipe, I like keeping thyme at ¾ teaspoon and using a mix of ground and rubbed sage for balance. If making dried herb butter, I recommend preparing it right before you need it instead of freezing.
Fresh herb butter: up to 5 days in the fridge or 3 months in the freezer.
Dried herb butter: best made right when you need it.
Absolutely! It works for turkey breast, Cornish hens, or a whole bird.
This herb butter for Thanksgiving poultry is simple to make, easy to customize, and full of holiday flavor. Whether you’re roasting chicken for two, cooking a turkey breast, or preparing a full Thanksgiving feast, this butter adds that unmistakable fresh herb aroma and helps create golden, crispy skin. It’s the secret to my Thanksgiving chicken thighs, and it works beautifully for other poultry too. Make it ahead, freeze it, and you’ll have a holiday-ready compound butter at your fingertips whenever you need it.
PrintHerb Butter for Thanksgiving Poultry
Easy herb butter for Thanksgiving poultry! Make it with fresh rosemary, thyme, sage & parsley or use dried herbs for a quick, flavorful shortcut.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 tablespoons 1x
- Category: Condiments
- Method: Mix
- Cuisine: American
Ingredients
Fresh Herb Butter (Full Batch – ½ Cup Butter)
- 1 stick (½ cup) unsalted butter, softened
- 1 to 2 teaspoon fresh rosemary, minced (start with 1 tsp)
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1 to 2 teaspoon fresh thyme, minced (start with 1 tsp)
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½ to 1 teaspoon fresh sage, minced (start with ½ tsp)
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1 tablespoon fresh parsley, minced
- ½ teaspoon kosher salt (omit if using salted butter)
Dried Herb Butter (Small Batch – 3 to 4 tablespoon Butter)
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3 to 4 tablespoon unsalted butter, softened
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½ teaspoon dried rosemary
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¾ teaspoon dried thyme
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½ teaspoon ground sage + 1 teaspoon rubbed sage
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If using only ground sage → keep it ½ tsp.
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If using only rubbed sage → up to 2 tsp.
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½ teaspoon dried parsley flakes (optional or skip)
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Pinch of kosher salt
Instructions
Instructions for Fresh Herb Butter
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Soften the butter: Let the butter sit at room temperature until it’s soft enough to mash with a fork or small spatula (this is what I used)
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Prep the herbs: Finely mince the rosemary, thyme, sage, and parsley so the flavors distribute evenly through the butter.
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Mix everything together: In a small bowl, combine the softened butter, herbs, and kosher salt. Mash with a fork or spatula until the herbs are evenly incorporated.
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Shape the butter: Transfer the butter mixture onto a sheet of parchment paper (what I used in the photo) or plastic wrap. Shape into a log, then cover it with parchment paper/plastic wrap and use a kitchen bench scraper or your hands to shape it evenly. Roll it up tightly and twist the ends to seal.
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Refrigerate or freeze: Store in the refrigerator or freeze for up to 3 months. If freezing, I like to cover mine again with plastic wrap or aluminum foil and place it in a zip-top bag, squeezing out all the air.
Instructions for Dried Herb Butter
- Soften butter to room temperature.
- Measure dried herbs. (Rule of thumb: ⅓ the amount compared to fresh.Although that’s the general guideline, the measurements above are my personal preference based on how potent each herb is.)
- Mix butter, herbs, and salt until combined.
- Shape into a small log and refrigerate up to 5 days. (Best made fresh. I don’t recommend freezing dried herb butter.)
Notes
Which Version Should I Choose?
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Fresh herbs give the brightest flavor, add a pop of color, and freeze beautifully — making them my top choice if you want to prep ahead or use leftovers in other recipes.
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Dried herbs are perfect when you want a quick, small batch without buying several bundles of fresh herbs. They work especially well for last-minute Thanksgiving meals for two.
Share your thoughts below!