ROAST TURKEY WITH TRUFFLE BUTTER
Steps:
- Preheat the oven to 325 degrees F.
- Drain any juices from the turkey and place it on a flat rack in a large, shallow roasting pan. Pat the turkey dry with paper towels.
- Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin. (Be careful not to do this with rings on your fingers!) Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
- Sprinkle the cavity generously with salt and pepper. Place half of the thyme sprigs in the cavity along with the onion and garlic. Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body.
- Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until an instant-read thermometer placed in the center of the breast registers 160 degrees F. If you want the skin to be crisp, don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
- Remove from the oven, cover tightly with aluminum foil and allow to rest for 15 to 20 minutes. Carve and serve with the pan juices.
ROAST TURKEY WITH BLACK-TRUFFLE BUTTER AND WHITE-WINE GRAVY
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a cheap shot," she admitted, "but its damn delicious." We all agreed-it's the best turkey most of us have ever tasted. The butter, an excellent carrier of that unmistakable truffle flavor, moistens the turkey's meat and crisps its skin during a high-heat roast. For this splendid centerpiece, a nuanced French shallot-wine sauce is just the thing.
Provided by Shelley Wiseman
Categories turkey Roast Thanksgiving Dinner White Wine Family Reunion Christmas Eve Gourmet
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with rack in lower third.
- Rinse turkey inside and out and pat dry. Working from large cavity end, gently run your fingers between skin and meat to loosen skin, being careful not to tear skin. Push two thirds of truffle butter (4 ounces) under skin, including thighs and drumsticks, and massage skin from outside to spread butter evenly. Mix 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.
- Put turkey on rack in roasting pan and pour in 2 cups water. Roast, rotating pan 180 degrees after 1 hour of roasting and adding remaining cup water, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 hours total.
- Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F). Discard string.
- Strain pan juices through a fine-mesh sieve into 2-quart measuring cup and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners and cook shallots in 1/4 cup reserved fat over medium heat, stirring, until golden, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until mixture is reduced to about 1 cup, 5 to 8 minutes.
- Add enough turkey stock to reserved pan juices to bring total to 4 cups, then add to wine mixture and bring to a boil. Strain through a fine-mesh sieve into a 2-to 3-quarts heavy saucepan, pressing on and then discarding solids, and bring to a boil.
- Mix flour with remaining 2 ounces truffle butter to make a paste, then add to boiling sauce, whisking until thickened. Simmer, whisking occasionally, 3 to 5 minutes. Season with salt and pepper.
- Serve turkey with gravy.
CRISPY-SKINNED HERB-ROASTED TURKEY
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time P3DT4h40m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Three days before cooking the turkey, rinse, clean and dry the turkey thoroughly.
- In a food processor, pulse the salt, granulated garlic, black pepper, bay leaves, thyme, orange zest and rosemary until still coarse but uniform, about 10 times. Rub the inside of the turkey with the salt mix. Then carefully slip your fingers under the breast skin and rub a liberal amount UNDER the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on other side.
- Place the bird in a large zipper-top bag or brining bag. (If neither is available, cover in plastic wrap.) Place the bird on a wire rack on a sheet pan breast-side up, and place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 3 days.
- On the night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be dry and the salt should be dissolved. If any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out.
- On the day of, take the turkey out of the fridge 1 hour before cooking.
- Preheat the oven to 425 degrees F. Fit a roasting pan with a wire v-rack.
- Put the turkey in the roasting pan and brush with the melted butter. Roast for 30 minutes. Turn the heat down to 325 degrees F and roast, basting occasionally, until the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest for 30 to 45 minutes before carving.
TRUFFLE TURKEYS
Candy corn and chocolate are surprisingly compatible in this fun Thanksgiving dessert or hostess gift.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 14 turkeys
Number Of Ingredients 6
Steps:
- Make the truffles: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl with the chocolate over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
- Meanwhile, bring the cream and honey to a simmer in a small saucepan over medium heat (or in the microwave). Gradually whisk the cream into the chocolate until smooth and shiny. Whisk in the butter until very smooth. If possible, switch to an immersion blender and blend for about 1 minute for a satiny texture. Cover the surface of the chocolate with plastic wrap; chill in the refrigerator until firm, about 1 hour.
- Transfer 2 tablespoons of the chocolate mixture to a small resealable plastic bag and snip a tiny piece off one corner. Twist the top of the bag to push the chocolate mixture down to the cut corner. Set the prepared bag aside.
- Line a 13-by-9-inch baking sheet with parchment paper. Scoop slightly rounded tablespoon-size portions from the remaining chilled chocolate mixture. With gloved hands, roll each portion into a ball. Refrigerate until set, about 15 minutes.
- Decorate the truffles: Let the truffles soften slightly at room temperature for about 10 minutes to make it easier to insert the almond slices. Using a tweezers if desired, gently insert a row of 8 almond slices pointed-ends down in the back of each truffle to make a fanned turkey tail. Press a candy corn, pointy-end facing toward you, on the top of each truffle to make the turkey's face and beak. Press an almond slice underneath each candy corn beak to make the turkey's waddle. Place two almond slices underneath each truffle to make the turkey's feet.
- Warm the reserved bag of chocolate mixture in the microwave until soft, 5 to 8 seconds. Squeeze the bag to pipe eyes onto the candy corn faces, and pipe decorative striped lines across the almond tails. Let set at room temperature for 30 minutes.
- Once set, the truffles can be held in a cool spot, out of the refrigerator, for up to 2 hours. Otherwise, refrigerate, covered, for up to 5 days. The truffles taste best if served at room temperature, not straight from the refrigerator.
ROASTED TURKEY WITH BLACK-TRUFFLE BUTTER AND COGNAC GRAVY
Provided by Susan Spungen
Categories turkey Roast Thanksgiving Dinner Cognac/Armagnac Truffle Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400°F. In a medium bowl, combine the truffle butter, shallots, salt, and pepper, mixing with a wooden spoon until smooth. Separate the turkey skin from breast by sliding your hand beneath the skin. Do your best to separate some of the skin around the thigh as well. Smear most of the truffle butter mixture under the skin, onto the meat. Smear remaining butter mixture onto the outside of the bird. Use your hands to massage the bird to even out the butter mixture under the skin.
- Place garlic in the cavity and tie the legs together using kitchen twine. In a large roasting pan, scatter the celery and onions. Place a roasting rack on top of the vegetables, and set the turkey on the rack. Pour 1 1/2 cups broth into the pan. Place in the center of the oven and roast until starting to brown, about 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting hourly, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F, about 2 1/2 to 3 hours. Add 1/4 cup of broth if the pan looks too dry. You don't want the drippings to burn, but you do want them to brown, so add broth accordingly. Tent with foil if turkey is browning too quickly.
- While the turkey is roasting, start the gravy. Heat a large pot over medium-high heat and add 1 tablespoon vegetable oil. Add the turkey neck, giblets, and heart (if using) and cook, turning occasionally, until browned, 5 to 7 minutes. Add celery, carrots, and onion and cook, stirring, until lightly browned, 5 to 7 minutes. Add peppercorns, bay leaf, parsley stems, thyme, and 6 cups water and bring to a simmer. Cook 2 hours. Strain stock into a smaller saucepan and set aside. You should have about 1 3/4 cups. Shred some of the neck meat and set aside.
- When turkey is done, carefully remove it from the roasting pan, still on the rack, to a sheet pan. Cover loosely with foil and let rest in a warm place. Pour off or blot the excess fat and discard. Set the roasting pan over 2 burners on the stove. Pour in the cognac (from a cup, not the bottle) into the roasting pan, and turn the burners on to medium heat. Carefully ignite the cognac using a long lighter or match. When the flames die down, use a wooden spoon to scrape all the brown bits from the bottom of the pan. Cook until slightly thickened, 3 to 4 minutes. Strain the contents of the roasting pan into the saucepan with the turkey stock. Simmer to reduce slightly. Add the turkey neck meat.
- Knead the butter and flour together using a spoon or your fingers. Bring the stock mixture to a boil, then add the butter mixture by tablespoonfuls to the stock until the desired thickness is reached. Allow the gravy to simmer for a minute before adding additional butter mixture and continue to simmer until reduced to desired consistency. Season to taste and serve in a warm gravy boat alongside the turkey.
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