Cowboy Butter Chicken for Friendsgiving

Follow box instructions on how to brine your chicken/turkey. Brine overnight, or for 12 hours. Remove chicken and pat with paper towels until dry.

Make cowboy butter by combining 2 sticks melted butter, 3 Tbsp chopped parsley, 1 Tbsp chopped thyme, 1 Tbsp fresh chives, 2 Tbsp dijon mustard, 1 Tbsp red pepper chili flakes, 2 tsp smoked paprika, 2 tsp salt, and the juice of 1 lemon. Chop veggies (red onion, carrots, potatoes in wedges) and place into a roasting pan with some salt and olive oil.

Slather the chicken under and over the skin with cowboy butter and seasoning that comes with the butcher’s brine kit, then place into your conventional oven (at 350F for 20 minutes per pound) or in the smoker at 300 until internal temp reaches 165F.

Baste with cowboy butter near the end of the cook and remove. Rest for 15 minutes to allow juices to redistribute and meat to relax. Cut up and enjoy!