Roast Turkey With Truffle Butter Recipes

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.

Steps:

• Preheat the oven to 325°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°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.

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.

Steps:

• Preheat the oven to 325 degrees. Drain any juices from the turkey cavity and place the turkey on a rack in a large, shallow roasting pan, breast side up. Pat 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 it. (Don't do this with rings on your fingers!) Place the softened truffle 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 the onion, garlic, and half of the thyme sprigs in the cavity. Tie the legs together with kitchen string and tie one length of string around the bird and the wings to keep the wings close to the body.
• Brush the turkey all over with olive oil and sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of leaves from the remaining thyme sprigs, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until a meat thermometer placed in the center of the breast registers 160 degrees. 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 the turkey from the oven, cover tightly with aluminum foil, and allow to rest in the pan for 15 to 20 minutes. Carve and serve with the pan juices.

Steps:

• For the turkey: In a small bowl, mix the kosher salt, truffle salt, chopped thyme and pepper flakes. Lay the turkey flat on a rimmed baking sheet, skin-side down, and then pat it dry with paper towels. Generously sprinkle the inside of the turkey with half of the seasoning mixture, being sure the hit the thick parts a bit heavier than the thin parts. Flip the turkey and sprinkle the skin side with the remaining seasoning. Cover the turkey with a piece of loose parchment paper and refrigerate for at least 12 hours or up to 24 hours.
• Preheat the oven to 450 degrees F.
• Rest the turkey at room temperature for 30 minutes before roasting.
• On a clean, rimmed baking sheet, scatter the thyme sprigs, celery, carrots, rosemary and onions. Pat the turkey dry one more time and place on the bed of vegetables skin-side up. Tuck the wings under the shoulders. Mix together the truffle butter and oil in a small bowl. Pour the butter mixture over the bird and brush evenly on the skin. Roast until an instant-read thermometer reads 155 degrees F in both the thigh and the thickest part of the breast, about 1 hour and 20 minutes.
• Place the turkey on a cutting board to rest for 20 minutes before carving. Strain any juices from the bottom of the baking sheet and skim off any fat that may rise to the surface. Carve the turkey.
• For the gravy: In a medium saucepan set over medium-high heat, heat the chicken broth, thyme sprigs and bay leaf. Bring to a simmer, then reduce the heat to maintain a simmer. In a small bowl, whisk the cornstarch and 1/4 cup water until smooth and no lumps remain. Whisk the cornstarch slurry into the simmering broth. Continue to whisk until smooth and thick, about 5 minutes. Whisk in the reserved turkey drippings, the kosher salt and truffle salt. Remove the thyme sprigs and bay leaf and serve the gravy with the carved turkey.

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
• Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
• Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
• Slice the turkey and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, 1 onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle again with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with olive oil, and scatter them around the turkey.
• Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with the olive oil and add to the roasting pan. Return the pan to the oven and continue to roast for about 1 1/2 hours more, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil for 20 minutes. Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.

Steps:

• Coarsely chop 1 1/2 truffles; place in processor. Add butter; process mixture until well blended and truffles are finely chopped, about 1 minute. Season truffle butter with salt and pepper. Thinly slice remaining 1/2 truffle; cover and chill.
• Rinse turkey inside and out; pat dry with paper towels. Sprinkle main cavity with salt and pepper. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub truffle butter, 1 tablespoon at a time, over breast meat under skin. Rub any truffle butter that remains on hands all over outside of turkey. Place turkey on small rack set in large roasting pan. Using kitchen string, tie 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves together. Repeat with remaining 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves. Place 1 herb bouquet in main cavity of turkey and 1 in neck cavity. Tie legs together loosely to hold shape. Cover turkey with plastic wrap. Chill overnight.
• Preheat oven to 375°F. Tuck turkey wings under. Place shallots and turkey neck around turkey in pan. Sprinkle turkey, shallots, and neck with salt and pepper. Roast until turkey and shallots are golden brown, about 1 hour 15 minutes. Gently stir shallots. Pour 1 cup broth over turkey. Roast 30 minutes. Pour 1 cup broth over turkey. Cover turkey breast and legs loosely with foil. Roast until instant-read thermometer inserted into thickest part of thigh registers 175°F, basting every 30 minutes with pan drippings and adding 1 cup more broth to pan after 45 minutes, about 1 hour 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Using slotted spoon, transfer shallots to bowl. Discard turkey neck.
• Pour pan juices into 4-cup measuring cup. Spoon off fat from top of pan juices, reserving 6 tablespoons fat. Discard remaining fat. Add enough chicken broth to pan juices to measure 3 cups. Pour Cognac into roasting pan; place over low heat and bring to boil, scraping up any browned bits. Add to pan juices. Melt 2 tablespoons reserved turkey fat in heavy large saucepan over medium-low heat. Add flour and stir 1 minute. Gradually whisk in pan juices. Boil until sauce thickens very slightly, whisking occasionally, about 5 minutes (gravy will be thin). Stir reserved sliced 1/2 truffle into gravy. Season with salt and pepper. Cover to keep warm.
• Melt 4 tablespoons fat in heavy large skillet over medium-high heat. Add chestnuts and sauté until heated through, about 5 minutes. Add roasted shallots and chopped parsley; sauté until heated through, about 4 minutes. Season with salt and pepper. Surround turkey with chestnut-shallot mixture. Serve with gravy.
• *Available at specialty foods stores and some supermarkets.