When the pastry cream is completely cool, whisk in the softened butter.

Stuff the turkey and rub its skin with a stick of softened butter.

Using an electric mixer, beat the softened butter at medium speed.

Place the last layer of bread in the pan, and spread the top with the softened butter.

Spread the softened butter on both sides of bread slices.

Mix the herbs into the softened butter and rub all over the lamb.

Melt the remaining softened butter in a large, heavy skillet.

Add the softened butter a little at a time, stir well and set aside.

Add the peppers, the onion and the jalapeño to the softened butter.

Add the softened butter and beat until the mixture comes together to form a soft, smooth dough.