Add all ingredients to a bowl or cup and whisk vigorously with a fork until they are completely combined with no lumps.
Pour into a sealed glass jar and place in the fridge to set - the mixture should harden to a beautifully spreadable semi-soft butter. Store in the fridge for up to two months.
If your turmeric and salt settles to the bottom (may happen if your coconut oil is too soft or melted), simply bring your butter out of the fridge for half an hour until softened, then whisk up with a knife until remixed and place back in the fridge. Also my blend is quite salty as I love the extra flavour it gives on its own to plain bread, toast or corn, but if you prefer your 'butter' less salty feel free to halve my salt measurement.