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

Roast Turkey with Black-Truffle Butter and White-Wine Gravy
Photo by John Kernick

Ingredients

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

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

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