Smoky Spicy Thanksgiving Butter

A quick compound butter that turns turkey, rolls, and roasted veggies into something you will actually talk about.

By Matt Campbell

•

4.8

A small bowl of smoky chili compound butter with a butter knife on a wooden board, surrounded by warm dinner rolls

Jump to Recipe

Thanksgiving cooking is basically a contact sport, so I love a recipe that feels like a shortcut but tastes like I planned it. This smoky, spicy compound butter is my favorite kind of kitchen chaos: five minutes of stirring that makes everything on the table taste deeper, toastier, and a little bit exciting.

It is buttery and cozy, but it has that smoky paprika warmth plus a gentle kick that wakes up turkey, mashed potatoes, roasted carrots, green beans, and especially dinner rolls. Keep it mild for the kids, crank it up for the heat seekers, and let the butter do the heavy lifting.

A spoon mixing softened butter with smoked paprika and chili flakes in a ceramic bowl

Why It Works

Big flavor, tiny effort: Compound butter adds seasoning and richness in one move.
Smoky depth without a smoker: Smoked paprika brings that roast-fire vibe instantly.
Heat you control: Start mild, then add cayenne or chipotle as you taste.
Thanksgiving multitasker: Use it on turkey, rolls, potatoes, veggies, and even gravy.

Pairs Well With

Storage Tips

How to Store It

Refrigerator: Store in a fully airtight container, or wrap tightly in plastic wrap, for up to 7 days. Because this includes fresh garlic and optional herbs, keeping it sealed matters. Let it sit at room temp for 10 to 15 minutes before spreading.
Freezer: Roll into a log (like a little butter baton), wrap in plastic wrap, then foil. Freeze up to 3 months. Slice what you need straight from frozen.
Serving tip: If it gets too firm in the fridge, do not microwave it into a puddle. Just mash it with a fork for 20 seconds and it will spread like a dream.

Common Questions

Is this actually spicy?

As written, it is a medium heat that lingers a bit. For mild, skip the cayenne and use sweet smoked paprika only. For spicy, add chipotle powder or more cayenne and taste as you go.

Can I make this ahead of time?

Yes, and it is better that way. Make it 1 to 3 days ahead so the garlic and spices meld into the butter.

What should I put it on for Thanksgiving?

My top picks: warm rolls, turkey skin and sliced breast, mashed potatoes, roasted sweet potatoes, green beans, corn, and even a spoonful melted into gravy for extra shine.

Can I use salted butter?

Absolutely. Just reduce the added salt and taste at the end. Different brands vary a lot, so trust your tongue.

How do I keep the garlic from tasting harsh?

Use very finely grated garlic (microplane is perfect). Also, letting the butter rest in the fridge for a few hours takes the sharp edge off.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium bowl
Fork or rubber spatula
Microplane or fine grater (for garlic)
Plastic wrap or small airtight container
Chef’s knife (if chopping herbs)

The first time I hosted a Thanksgiving where I was responsible for more than just showing up hungry, I tried to do everything. Big mistake. Now I keep a few “flavor levers” in my back pocket, and compound butter is my favorite one. It feels like cheating in the best way. You stir, you taste, you adjust, and suddenly the whole table gets louder. This smoky-spicy version is the one I make when I want traditional Thanksgiving to behave, but still have a little attitude.

Smoky Spicy Thanksgiving Butter

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes (plus chill time)

Servings About 8 (2 Tbsp each)

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 1/2 tsp smoked paprika (use sweet smoked, not hot, unless you want extra fire)
1/2 tsp chili powder
1/4 to 1/2 tsp cayenne pepper, to taste
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 cloves garlic, finely grated
1 tsp maple syrup (optional, but it rounds the smoke and heat)
1 tbsp chopped fresh parsley (optional for freshness and color)
1 tsp lemon zest (optional, for a brighter finish)

Optional heat upgrade: 1/4 tsp chipotle powder or 1 tbsp minced canned chipotle in adobo (start small, it gets intense fast).

Instructions

Soften the butter. Add softened butter to a bowl. It should be spreadable, not melted. If you forgot to take it out, cut into cubes and let it sit 10 minutes.
Build the smoky base. Add smoked paprika, chili powder, cayenne (start with 1/4 tsp), salt, and black pepper.
Add the punch. Grate in the garlic. Add maple syrup if using. Fold in parsley and lemon zest if you want a fresher, brighter butter.
Mash and whip. Use a fork or spatula to mash until fully combined and streak-free. Taste. Add more salt for pop, more cayenne for heat, or a pinch more paprika for smoke.
Chill or shape. Serve right away for maximum spreadability. If you want sliceable butter, scrape it onto plastic wrap or parchment, roll into a log, and twist the ends. Refrigerate 1 to 2 hours to firm up and let the flavors settle.
How to use it fast: Dollop onto hot turkey, brush onto warm rolls, or melt 1 to 2 tablespoons in a skillet and toss roasted vegetables in it right before serving.

Nutrition information is estimated.

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