Roast Turkey with Black-Truffle Butter and White-Wine Gravy

Name: Roast Turkey with Black-Truffle Butter and White-Wine Gravy
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 170 grams black-truffle butter, softened, divided; 473 milliliters dry white wine; 5 Tbsps all-purpose flour; 118 milliliters finely chopped shallots; 5 kilograms turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock; 710 milliliters water, divided

You can never have too many main course recipes, so give Roast Turkey with Black-Truffle Butter and White-Wine Gravy a try. This recipe serves 8. One portion of this dish contains roughly 105g of protein, 45g of fat, and a total of 900 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 5 hours. It will be a hit at your Thanksgiving event. 1 person found this recipe to be scrumptious and satisfying. A mixture of black-truffle butter, water, turkey 1 hour, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Preheat oven to 450°F with rack in lower third.

Equipment you will use

Oven

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.

Ingredients you will need

Chicken Drumsticks

Butter

Spread

Whole Turkey

Meat

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.

Ingredients you will need

Chicken Drumsticks

Pepper

Whole Turkey

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Whole Turkey

Water

Bone

Equipment you will use

Roasting Pan

Kitchen Thermometer

Carefully tilt turkey so juices from inside large cavity run into pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Frying 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.

Ingredients you will need

Whole Turkey

Meat

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.

Ingredients you will need

Shallot

Equipment you will use

Measuring Cup

Roasting Pan

Sieve

Add wine and boil, stirring and scraping up brown bits, until mixture is reduced to about 1 cup, 5 to 8 minutes.

Ingredients you will need

Wine

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.

Ingredients you will need

Turkey Stock

Wine

Equipment you will use

Sauce Pan

Sieve

Frying Pan

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.

Ingredients you will need

Salt And Pepper