Roast Turkey with Truffle Butter {Recipe} {Thanksgiving Dinner Roundup}

When my family gets together for Thanksgiving, we often divide cooking duties, with each family providing one or two dishes. But the host always provides the turkey. So when I decided to host a virtual Thanksgiving Dinner, I signed up to provide the main dish.

I’ve been known to mix things up for Thanksgiving — replacing the typical candied yams with sweet potato soufflé; serving cranberry compote in place of relish; even (once) making oyster stuffing. And my family is (mostly) tolerant of my experiments and exploits.

But you don’t mess with the turkey. You season it. You roast it. You serve it.

So when I saw this recipe in Ina Garten’s How Easy Is That?, I decided I’d better test it out ahead of time to make sure it was “traditional” enough for the Thanksgiving table.

The unique thing about this recipe, and what immediately caught my eye, is the use of truffle butter to season the turkey and keep it moist. I checked several local stores but didn’t find it. I knew I could probably find some at Whole Paycheck, but the closest one is about 45 minutes away. So I did what I always do in these situations: I made my own truffle butter.

I made this turkey for dinner a couple of nights ago, along with a few other recipes I wanted to try out for possible inclusion on the Thanksgiving table (stuffed pumpkin with rice and peas; Indiana persimmon pudding; and stuffing made with buttermilk cottage dill bread). It was without question the best turkey I’ve ever had. The meat was moist and flavorful; the skin salty, crispy, and delicious.

Roast Turkey with Truffle Butter

Ingredients

  • 1 12- to 14-pound turkey, preferably fresh
  • Kosher salt
  • Freshly ground black pepper
  • 4 ounces truffle butter, at room temperature
  • Truffle salt
  • 1 yellow or white onion, unpeeled and cut into 8 pieces
  • 1 large head garlic, unpeeled and cut in half crosswise
  • 1 bunch fresh thyme (10 – 12 sprigs)

Directions

  1. Preheat oven to 325°F. Remove giblets and neck from turkey cavity, drain juices from turkey, and pat dry with paper towels. Generously sprinkle cavity with Kosher salt and pepper.
  2. Gently work your fingers (wear gloves if you’re squeamish) between turkey skin and breast meat. Loosen skin of breast, legs, and thighs. Rub about 3 ounces of the truffle butter under skin, covering breast, thighs, and legs. It’s easiest to do this by pushing butter under skin, then rubbing the top of skin to cover meat well.
  3. Place turkey, breast side up, in roasting pan. Stuff cavity of bird with onion, garlic, and 8 sprigs thyme. Tuck wings under body and tie legs with kitchen twine.
  4. Melt remaining truffle butter and brush generously over turkey (use it all). Sprinkle with truffle salt, freshly ground black pepper, and remaining thyme leaves, pulled from stems.
  5. Roast turkey for 2 1/2 to 3 hours, until breast meat registers 160°F on a meat thermometer. Cover loosely with foil about halfway through roasting time to prevent skin from overbrowning.
  6. Remove from oven, cover tightly with heavy-duty foil, and allow to rest for 10 to 15 minutes before carving.
  7. While the turkey is resting, skim grease from pan juices (there will be a lot of grease), and thicken the juices to make a delicious gravy.

This turkey is definitely making an appearance on my Thanksgiving table. And I suspect it will be making repeat appearances for years to come.

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Truffle Butter {Recipe}

We’re having Thanksgiving dinner at my house this year, so I’m responsible for the turkey. And I’m hosting a virtual Thanksgiving Dinner Roundup for some of my friends this weekend, so I needed to try out a turkey recipe that would fit into the Roundup and, hopefully, be worth repeating on Thanksgiving Day.

I found a recipe by Ina Garten that looked really delicious. In fact, I probably would have tried this recipe even if I didn’t need it for the Roundup and Thanksgiving. You’ll have to wait until Sunday to see my turkey post, but I can tell you that one of the key ingredients is truffle butter.

I’m sure truffle butter is easy to find in the Hamptons, where Ina lives. In Stow, Ohio — not so much. I checked several stores before I decided to try making my own. After surfing the ‘Net and finding a number of different methods for making it, I came up with this recipe. It’s simple, and the results are wonderful.

Truffle Butter (makes 4 ounces)

Ingredients

  • One stick unsalted butter, at room temperature
  • 2 teaspoons white truffle oil
  • 1/2 teaspoon truffle salt, or Kosher salt

Directions

  1. Mix butter, oil, and salt in a small bowl.
  2. Taste for salt, adding up to another 1/2 teaspoon, if needed.
  3. Cover and leave at room temperature if you are going to use within a day or two. Refrigerate or freeze for longer storage.

A word of warning: when you taste the butter, you may find yourself wanting to eat it by the spoonful. It’s that good.

Once you discover how easy and delicious this butter is, you’re sure to find many uses for it. And if you do, I’d love to read about them in the Comments section below.