Roast Turkey With Truffle Butter Recipes

ROAST TURKEY WITH TRUFFLE BUTTER (INA GARTEN) RECIPE - (4.5/5)

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.

ROAST TURKEY WITH TRUFFLE BUTTER

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.

ROASTED TURKEY WITH BLACK-TRUFFLE BUTTER AND COGNAC GRAVY

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.

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

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.

ROAST TURKEY WITH HERB BUTTER

Steps:

• Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
• Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
• Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
• Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
• Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

ROAST TURKEY WITH CITRUS BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Pat the turkey dry all over with kitchen paper. Now weigh the bird and calculate the cooking time at 40 mins per kg.
• Mix the butter with the zests and herbs, and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breasts and the tops of the drumsticks. Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves.
• Rub turkey all over with oil and sprinkle with salt. Arrange remaining onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and completely cover both bird and tin with foil to make a tent. Roast according to your calculated cooking times.
• Thirty mins before the end of the cooking time, take out the turkey and turn up the oven to 200C/180C fan/gas 6. Remove the foil and return to the oven for a further 30 mins until golden.
• To test whether your turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear and not pink. Keep cooking if the juices are pink and re-check at 10-min intervals. If you like your turkey meat almost falling off the bone, then wiggle the leg - it should give slightly if the meat is ready. Keep cooking and basting until it does.
• Rest the turkey, covered loosely with foil, for at least 30 mins and up to 1 hr before serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy.