Truffle-Scented Roast Turkey with Shallots and Chestnuts

Ingredients

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

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

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