10 tbspassorted fresh herbs, see notes(chopped small)
Soften the butter to room temperature. You don't want it too melty as you will be transferring it to top your meat and want to be able to work with it still.
Chop the herbs.
Transfer all ingredients to a medium mixing bowl, and stir to combine. A wooden spoon or stiff spatula works well for this. You do have to work the butter to get all the herbs evenly incorporated. Alternatively, you can use an electric mixer for this step - see notes.
If you are using the lemon, squeeze the juice from one lemon half into the butter and work it into the mixture as best you can.
For the herbs - you can use any combination you have on hand. I like to choose three, usually a combination of rosemary, thyme, sage, oregano, marjoram, parsley, and sometimes lavender.If you don't have fresh herbs on hand, you can also use a dried herb mix like Herbs De Provence or even Italian Seasoning. Use about half the amount (ie 5 tbsp) if substituting dried herbs.To mix the herb butter with an electric mixer, use the whisk attachment and whisk just until combined. You don't want to overwork the butter, or it will be melty when you go to use it. This is particularly important if you are spreading it under the skin of a turkey or chicken before cooking. If it gets too soft however, you can always put it in the fridge to firm up a bit before using it.