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Mad Max Butter Paste Help

WeberWho
WeberWho Posts: 11,526
edited November -0001 in EggHead Forum
Writing this on my phone so I don't know if it will send. If you can read this it must have sent and I resisted throwing my phone against the wall! Trying to type this on my phone and has been a pain to say the least. I have read and reread mad max's recipe the past few days. He mentions to use fresh herbs/spices in the paste and bird. Just wondering what people suggest and how much. I'm as amature as amature comes with herbs. I would hate to use too much or to little. Just wondering if anyone could give me some hints or a direction since I'm clueless. Also was wondering if I rub the butter paste in the cavity of the turkey? Thanks!
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

Minnesota
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    Here.

    http://www.nakedwhiz.com/madmaxturkey.htm
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • dhuffjr
    dhuffjr Posts: 3,182
    Buy a poultry seasoning pack of fresh herbs. take about half and use it to make the stock. The other half is what you'd use for the paste. You also want to put a bit of what is for the bird inside. No need to rub the butter inside the bird IMHO. I go a little overboard with the apples/lemons/onions so I end up with lots of juices inside the bird.
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  • WeberWho
    WeberWho Posts: 11,526
    Thanks for the tip. Just what I was looking for. Thanks!!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • PhilsGrill
    PhilsGrill Posts: 2,256
    You know, it's not rocket surgery. Get some butter, mix in the herbs until it's paste and slather it on.
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  • WeberWho
    WeberWho Posts: 11,526
    You think? I'm not asking how to mix the paste if you read the question, but more of a general question for the fresh herbs. Do the herbs need to be fresh? Does someone recommend adding more of one fresh herb than another? But I will remember it's not "rocket surgery" when I'm mixing my paste. Thanks
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • dhuffjr
    dhuffjr Posts: 3,182
    I like the fresh ones in the veggie section. You can find one that is labeled poultry something or other around turkey day. Sage, Rosemeary, and something with small leaves :woohoo:

    H
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  • PhilsGrill
    PhilsGrill Posts: 2,256
    All the herbs are available at the grocery store. They even have a poultry pack. Add what you want and have fun.
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  • Bordello
    Bordello Posts: 5,926
    Hmmm????
    Poultry pack, that's good info. As a single guy I seldom buy fresh as I throw 98% of it way and often wondered why they don't make a mixed pack.

    Thanks for sharing,
    Bordello
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  • dhuffjr
    dhuffjr Posts: 3,182
    I keep what we don't use in the fridge. If it dries out it is still fresher than dried from a jar right? :woohoo:
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  • WeberWho
    WeberWho Posts: 11,526
    Picked up a poultry pack of herbs this morning. Thanks dhuffjr for the tip. Worked perfect for the recipe. As how the turkey turns out today, well that might be a different story!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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