Best Truffle Scented Roast Turkey With Shallots And Chestnuts Recipes

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ROAST TURKEY WITH BLACK-TRUFFLE BUTTER AND WHITE-WINE GRAVY



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

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 it’s 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

1 (12-to 14-pound) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock
6 ounces black-truffle butter, softened, divided
3 cups water, divided
1/2 cup finely chopped shallots
2 cups dry white wine
4 cups hot classic turkey stock
5 tablespoons all-purpose flour
Equipment: kitchen string; a 17-by 14-inch flameproof roasting pan with a flat rack; a 2-quart measuring cup or a fat separator
1 a 17-by 14-inch flameproof roasting pan with a flat rack
1 a 2-quart measuring cup or a fat separator

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 TRUFFLED TURKEY



Crispy Truffled Turkey image

Provided by Giada De Laurentiis

Categories     main-dish

Time 14h40m

Yield 8 servings

Number Of Ingredients 18

2 tablespoons kosher salt
2 teaspoons black truffle salt
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon red pepper flakes
One 12-pound turkey, back bone and keel bone removed
4 sprigs fresh thyme
3 stalks celery, halved
2 carrots, halved
2 sprigs fresh rosemary
1 onion, quartered
2 tablespoons black truffle butter, melted
2 tablespoons extra-virgin olive oil
4 cups unsalted chicken broth, such as Kitchen Basics
4 sprigs fresh thyme
1 bay leaf
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon black truffle salt

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.

BRAISED TRUFFLED TURKEY



Braised Truffled Turkey image

Provided by James Beard

Yield Makes 8 to 10 servings

Number Of Ingredients 16

8 to 10 pound turkey
Truffles, as many as possible, fresh if available
2 pounds ground pork
1 1/2 pounds ground veal
8 shallots
Butter
Salt, pepper to taste
3/4 cup cognac
2 cups fine bread crumbs
1/2 cup chopped parsley
3 carrots, cut in fine julienne
3 leeks, cut in fine julienne
3 stalks celery, cut in fine julienne
White wine
Beurre manié
Freshly ground white pepper

Steps:

  • The night before you plan to cook the turkey clean the bird, slice some truffles, and slip them under the skin. Slip several truffles into the cavity as well, wrap the bird loosely in foil, and leave in the refrigerator overnight.
  • Next day, prepare the stuffing. Sauté the pork, veal and shallots in 8 tablespoons butter and blend well with salt to taste and 1/2 cup cognac. Do not cook completely - merely mix over heat and add the crumbs and parsley. Add seasonings to taste. Combine with the truffles in the turkey and stuff lightly. Sew up the vent and truss the turkey.
  • Brown the turkey well in butter or butter and oil mixed and place the bird on a bed of the julienne carrots, leeks and celery in a large braising pan. Add the butter or butter and oil and 1 1/2 cups white wine and turn heat to high. Cover pan, reduce heat, and cook for 2 1/2 to 3 hours, basting the bird occasionally with equal parts of melted butter and white wine. When the bird is tender, remove to a hot platter and strain off the pan juices. Reduce the juices to 2 cups and thicken with beurre manié. Season to taste with salt and freshly ground white pepper and add remaining 1/4 cup cognac.
  • Serve with potatoes Anna and braised celery. Drink a fine Château-bottled Médoc - a Château Latour or Palmer.

ROAST TURKEY WITH TRUFFLE BUTTER



Roast Turkey with Truffle Butter image

Provided by Ina Garten

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 7

1 (12 to 14-pound) fresh turkey, with giblets removed
3 ounces white truffle butter, at room temperature
Kosher salt and freshly ground black pepper
Large bunch fresh thyme
1 large onion, unpeeled and cut in eighths
1 whole head garlic, unpeeled and cut in half crosswise
Good olive oil

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.

ROASTED TURKEY WITH BLACK-TRUFFLE BUTTER AND COGNAC GRAVY



Roasted Turkey with Black-Truffle Butter and Cognac Gravy image

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

For the turkey:
6 ounces black truffle butter, at room temperature
1 large shallot, minced (about 1/2 cup)
4 teaspoons kosher salt
1 1/2 teaspoons freshly ground pepper
1 12- to 14-pound fresh turkey, brought to room temperature (this will take 2 to 2 1/2 hours)
1 garlic head, sliced in half crosswise
2 celery stalks, cut into large pieces
2 onions, unpeeled and cut in wedges
1 1/2 cups low-sodium chicken or turkey broth plus more if needed
For the gravy:
1 tablespoon vegetable oil
1 turkey neck plus gizzard and heart, if available
1 celery stalk, roughly chopped
2 carrots, roughly chopped
1 onion, unpeeled, quartered
1/2 teaspoon black peppercorns
1 bay leaf
1/4 cup parsley stems
2 thyme sprigs
1/2 cup cognac
2 tablespoons butter, softened
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper

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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