A bright touch for the gathering table.

For the holiday table

Orange Rosemary & Thyme Compound Butter

A simple, savory butter with a bright citrus finish. Spread it beneath the skin of turkey or chicken before roasting, melt it over warm vegetables, or serve a little alongside fresh bread.

Makes: about ½ cup · Prep: 10 minutes, plus optional chilling

Ingredients

• ½ cup (113 g / 1 stick) unsalted butter, softened
• 1 teaspoon Legacy & Flint Orange Rosemary & Thyme Finishing Salt, plus more to taste
• 1 teaspoon finely grated fresh orange zest, optional
• ¼ teaspoon freshly ground black pepper, optional

Instructions

1. Blend. If the finishing salt is coarse, lightly crush it first. Mash it into the softened butter with the orange zest and pepper, if using, until evenly combined.
2. Taste. Let the butter stand for 5–10 minutes to allow the flavors to mingle. Taste before using it with raw poultry, adding a little more finishing salt if desired.
3. Use or shape. Use while soft, or spoon onto parchment, roll into a log, and refrigerate until firm enough to slice. Keep refrigerated until needed.

For your Thanksgiving turkey

Double the recipe for a 12–14 lb turkey. Gently loosen the skin over the breasts with your fingers, keeping it intact, then spread most of the softened butter between the skin and meat. Rub the remainder over the outside. For a brined or pre-salted bird, begin with half the finishing salt.

Roast following your turkey recipe. Check for a minimum of 165°F in the thickest part of the breast and the innermost thigh and wing, avoiding bone. Turkey roasting guidance.

Set aside any butter you want for serving before handling raw poultry. Lovely on roasted carrots, sweet potatoes, green beans, or a warm slice of sourdough.

From the Legacy & Flint Kitchen

Tuscan Sourdough Focaccia

A golden, skillet-baked sourdough focaccia with Tuscan Seasoning in the dough, fresh herbs on top, and a bright citrus finish.

Ingredients

• 100 g ripe, bubbly sourdough starter, at 100% hydration
• 425 g water
• 500 g bread flour
• 2 teaspoons roasted garlic base, such as Better Than Bouillon
• 9 g fine salt
• 2 teaspoons Legacy & Flint Tuscan Seasoning
• 40 g olive oil, for the skillet
• 30 g olive oil, for the top
• 1–2 teaspoons finely chopped fresh rosemary
• 1–2 teaspoons fresh thyme leaves
• Legacy & Flint Orange Rosemary Thyme Finishing Salt, for finishing

Instructions

1. Mix the dough. Dissolve the roasted garlic base in the water. Stir in the sourdough starter. Add the flour, fine salt, and Tuscan Seasoning; mix until no dry flour remains. Cover and rest for 30 minutes.
2. Fold. With wet hands, perform four sets of gentle coil folds, spacing them 30 minutes apart.
3. Finish the first rise. After the final fold, cover and let the dough rise until it is about 30–40% larger, with bubbles around the edges and a slightly domed surface. At about 78°F, this may take another 1½–2 hours. Follow the dough’s appearance.
4. Refrigerate overnight. Cover the bowl well and refrigerate the dough overnight. A lightly oiled bowl will make the transfer easier.
5. Transfer to the skillet. Coat the bottom and sides of a room-temperature 12” cast iron skillet with 40 g olive oil. Gently ease the cold dough into the skillet. Let it relax, then stretch it toward the edges without forcing it.
6. Proof until puffy. Cover and let the dough rise in a warm place until approximately doubled, bubbly, and noticeably jiggly. Allow roughly 3–5 hours at 78–80°F; cold dough and a heavy skillet may take longer.
7. Oil, dimple, and add herbs. Drizzle the dough with the remaining olive oil and dimple it with your fingertips. Scatter the rosemary and thyme over the top. Coat the herbs with some of the oil and gently tuck them into the dimples to help keep them from scorching.
8. Bake. Bake at 425°F for 25–30 minutes, until the focaccia is deeply golden and cooked through.
9. Finish while warm. If the surface needs it, lightly brush with olive oil after baking. Sprinkle with Orange Rosemary Thyme Finishing Salt, starting with about ½ teaspoon and adding more to taste.

Rest for 5–10 minutes, then remove the focaccia from the skillet and transfer it to a rack.