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| Photo courtesy of the Cooking Corner. |
Whenever cooking a bird is on my "To Do" list butter is required, and flavored butter is even better. There are two ways to "amp up" the flavor of poultry, one is a dry rub of blended spices and the other is a butter paste. So whether I've got a turkey for a holiday to do or a simple whole chicken on sale, a butter paste is great way to add not only flavor but moisture.
One of the flavors my crew is partial to is the bright and smoky mix of Cajun flavors. By adding some Cajun seasoning to butter and stuffing this mixture in, over and under the skin, you can easily turn simple into interesting.
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| Turkey smothered in butter paste and ready to roast. |
3/4 stick of butter or margarine, softened
2 tsp. Cajun seasoning
Combine ingredients in small bowl, stirring well. (This can be days made ahead and used as needed.)
* Push butter under turkey or chicken skin, on top of meat and rub all over outer skin before roasting. Baste often.
This butter paste works well with chicken, turkey or corn on the cob.
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