Roast Turkey with Black Truffle Butter
By D’Artagnan
Roast Turkey with Black Truffle Butter
By D’Artagnan
Yield/Serves:
Makes 10 to 12 servings
- 1 D’Artagnan USDA-Certified Free-Range Organic Turkey, 12 to 14 lbs, neck and giblets removed
- 1 pound black truffle butter*
- 1 recipe garlic confit (follow below recipe or use recipe of your choice)
- Salt
- Pepper
Garlic Confit
- 2 containers duck fat
- 3 whole heads garlic, cloves seperated and peeled
*Alternately, you could replace the vendor recommended amount of truffle butter with 2 sticks of butter (1 cup) plus 2 teaspoons of truffle salt for a 14 to 16 pound turkey.
Take turkey out of fridge about an hour before you plan to roast. Preheat oven to 500°F. Save the turkey neck and giblets to make a delicious stock to flavor your gravy.
Season the cavity of the bird liberally with salt and pepper.
Using your fingers, carefully pull skin away from breast and leg meat, being careful not to puncture the skin. Slice rounds of the black truffle butter and slide under the skin, making sure to place the rounds evenly under the skin.
Place a few confit garlic cloves inside the cavity and truss turkey. Season liberally with salt and pepper.
Place turkey in a V-rack in a large roasting pan, breast-side-up, and roast for 30 minutes.
Lower temperature to 325° and continue to roast for 15 to 16 minutes per pound, for an unstuffed bird. A thermometer inserted into the thickest part of the thigh will register 175°. The breast will cook to 165 degrees.
Remove turkey from the oven and let rest for at least 20 minutes before carving.
Garlic Confit: D’Artagnan founder Ariane Daguin shares her super simple recipe for garlic confit, an ingredient that she says is always in her refrigerator, preserved in duck fat.
Melt the duck fat slowly in a small saucepot over medium-low heat. Add garlic cloves and turn heat to the lowest possible flame. Cook garlic until the cloves float and are very soft.
Pour the melted duck fat through a fine-mesh strainer to catch the whole cloves. Place the garlic into a jar with a tight-fitting lid and strain the duck fat into the jar through a layer of cheesecloth to catch any burned bits of garlic.
Season the cavity of the bird liberally with salt and pepper.
Using your fingers, carefully pull skin away from breast and leg meat, being careful not to puncture the skin. Slice rounds of the black truffle butter and slide under the skin, making sure to place the rounds evenly under the skin.
Place a few confit garlic cloves inside the cavity and truss turkey. Season liberally with salt and pepper.
Place turkey in a V-rack in a large roasting pan, breast-side-up, and roast for 30 minutes.
Lower temperature to 325° and continue to roast for 15 to 16 minutes per pound, for an unstuffed bird. A thermometer inserted into the thickest part of the thigh will register 175°. The breast will cook to 165 degrees.
Remove turkey from the oven and let rest for at least 20 minutes before carving.
Garlic Confit: D’Artagnan founder Ariane Daguin shares her super simple recipe for garlic confit, an ingredient that she says is always in her refrigerator, preserved in duck fat.
Melt the duck fat slowly in a small saucepot over medium-low heat. Add garlic cloves and turn heat to the lowest possible flame. Cook garlic until the cloves float and are very soft.
Pour the melted duck fat through a fine-mesh strainer to catch the whole cloves. Place the garlic into a jar with a tight-fitting lid and strain the duck fat into the jar through a layer of cheesecloth to catch any burned bits of garlic.