Truffle-Scented Roast Turkey with Shallots and Chestnuts

Ingredients

• 3 cups canned low-salt chicken broth
• 3 7.4-ounce jars whole roasted peeled chestnuts
• 2 tablespoons fresh parsley
• ½ cup Cognac or brandy
• 8 large fresh thyme sprigs
• 12 large shallots
• 6 bay leaves
• + 5 more ingredients
• • 4 large fresh parsley sprigs
  • 3 tablespoons all purpose flour
  • 1 16-pound turkey, neck reserved
  • 6 tablespoons butter
  • 2 1-inch-diameter black truffles from jar

Coarsely chop 1 1/2 truffles; place in processor. Add butter; process mixture until well blended and truffles are finely chopped, about 1 minute. Season truffle butter with salt and pepper. Thinly slice remaining 1/2 truffle; cover and chill. Rinse turkey inside and out; pat dry with paper towels...

View full recipe at Epicurious