Roast 1 head of fresh garlic ** (See instructions in the notes)

In the bowl of a stand mixer, pour in 2 cups of heavy whipping cream. 

Turn the mixer on and slowly work up to a medium-high speed.

Let the cream whip for 10-20 minutes or until the solid fats have separated from the cream, it will look chunky and liquidy.

Stop the mixer and separate the solids from the liquid using a strainer. (Keep the liquid, that is buttermilk - works great for pancakes, baked goods, or ranch!).

While the solids are still in the strainer, rinse very well with cold water - the colder the better.

Once thoroughly rinsed, pour solids onto the center of a clean flour-sack style dish towel (a lint free towel) or cheese cloth. Gather the 4 corners of the towel and twist tightly to wring the remaining liquids out of the butter.

Rinse out the bowl of your mixer and place the butter back in.

Remove approx ⅓ cup (⅓ of the amount of butter in the mixing bowl) and set aside in a smaller bowl.

Add the ¼ teaspoon of salt to the remaining ⅔ cups of butter in the mixing bowl and mix until just combined. Taste, add more salt if you prefer.

Divide the salted butter into 2, this will be roughly ⅓ cup each, and place into smaller bowls.

Add to the first bowl that did not get mixed with salt, all of the ingredients for the Chophouse butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.

Add to the second bowl, one of the bowls containing the salted butter, all of the ingredients for the Italian butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.

Add to the third bowl, the last bowl containing the salted butter, all of the ingredients for the Turkey butter, and mix thoroughly. Taste the butter, and increase any of the ingredients to match your preferred level of flavor. Keep in mind that as the butter rests in the fridge, the flavors will intensify.

Repeat this for the remaining 2 butters.

To store the butters you can either keep in small airtight containers, or roll into a log using parchment or wax paper. Let sit in the fridge for at least 12 hours to let flavors set in.

Use the butters with anything you like! They work great on breads and baked goods, or with noodles and vegetables, or as finishing butter for meats such as steak, chicken, or shrimp!