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.
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hala eslam
[email protected]This dish is perfect for a special occasion dinner.
S Finch
[email protected]Make sure to use a good quality black truffle butter. This will make a big difference in the flavor of the dish.
Sana soomro Sana soomro
[email protected]I would recommend brining the turkey overnight before roasting it. This will help to keep the meat moist and flavorful.
Sadum Khosa
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a truly special dish.
Hilla Jones
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The meat was so tender and juicy.
Shanto Khan Official
[email protected]The gravy was amazing! I used a good quality white wine, and it really made a difference in the flavor.
Halcyon Pigeon42
[email protected]The truffle butter really made this dish special. It added a touch of luxury and elegance.
dreamspeaker13
[email protected]I followed the recipe exactly, and my turkey turned out perfectly. It was a hit at my Thanksgiving dinner.
Muas Iliyas
[email protected]This was the best turkey I've ever had! The meat was juicy and flavorful, and the skin was crispy and golden brown. The gravy was also delicious, and it really brought the whole dish together.
BD Another Ringtone
[email protected]My family raved about this dish! The truffle butter and white wine gravy were a perfect complement to the roasted turkey. The flavors were rich and complex, but not overpowering. I will definitely be making this again for special occasions.