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

Ingredients

• 1 (12- to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
• 5 tablespoons all-purpose flour
• kitchen string
• a 17-by 14-inch flameproof roasting pan with a flat rack
• a 2-quart measuring cup or a fat separator
• 4 cups hot classic turkey stock
• 2 cups dry white-wine
• + 3 more ingredients
• • ½ cup finely chopped shallots
  • 3 cups water, divided
  • 6 ounces black-truffle butter

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 drums...

View full recipe at Epicurious