Directions:
- 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. Sprinkle main cavity with salt and pepper. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub truffle butter, 1 tablespoon at a time, over breast meat under skin. Rub any truffle butter that remains on hands all over outside of turkey. Place turkey on small rack set in large roasting pan. Using kitchen string, tie 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves together. Repeat with remaining 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves. Place 1 herb bouquet in main cavity of turkey and 1 in neck cavity. Tie legs together loosely to hold shape. Cover turkey with plastic wrap. Chill overnight.
- Preheat oven to 375°F. Tuck turkey wings under. Place shallots and turkey neck around turkey in pan. Sprinkle turkey, shallots, and neck with salt and pepper. Roast until turkey and shallots are golden brown, about 1 hour 15 minutes. Gently stir shallots. Pour 1 cup broth over turkey. Roast 30 minutes. Pour 1 cup broth over turkey. Cover turkey breast and legs loosely with foil. Roast until instant-read thermometer inserted into thickest part of thigh registers 175°F, basting every 30 minutes with pan drippings and adding 1 cup more broth to pan after 45 minutes, about 1 hour 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Using slotted spoon, transfer shallots to bowl. Discard turkey neck.
- Pour pan juices into 4-cup measuring cup. Spoon off fat from top of pan juices, reserving 6 tablespoons fat. Discard remaining fat. Add enough chicken broth to pan juices to measure 3 cups. Pour Cognac into roasting pan; place over low heat and bring to boil, scraping up any browned bits. Add to pan juices. Melt 2 tablespoons reserved turkey fat in heavy large saucepan over medium-low heat. Add flour and stir 1 minute. Gradually whisk in pan juices. Boil until sauce thickens very slightly, whisking occasionally, about 5 minutes (gravy will be thin). Stir reserved sliced 1/2 truffle into gravy. Season with salt and pepper. Cover to keep warm.
- Melt 4 tablespoons fat in heavy large skillet over medium-high heat. Add chestnuts and sauté until heated through, about 5 minutes. Add roasted shallots and chopped parsley; sauté until heated through, about 4 minutes. Season with salt and pepper. Surround turkey with chestnut-shallot mixture. Serve with gravy.
- *Available at specialty foods stores and some supermarkets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1530.26 Kcal (6407 kJ) | ||
| Calories from fat | 750.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.35g | 128% | |
|---|---|---|---|
| Cholesterol | 557.59mg | 186% | |
| Sodium | 849.24mg | 35% | |
| Potassium | 2127.23mg | 45% | |
| Total Carbs | 54.37g | 18% | |
| Sugars | 12.01g | 48% | |
| Dietary Fiber | 4.61g | 18% | |
| Protein | 140.92g | 282% | |
| Vitamin C | 33.3mg | 55% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 8.7mg | 48% | |
| Calcium | 147.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 163.56 Kcal (685 kJ) | ||
| Calories from fat | 80.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.91g | 128% | |
|---|---|---|---|
| Cholesterol | 59.6mg | 186% | |
| Sodium | 90.77mg | 35% | |
| Potassium | 227.36mg | 45% | |
| Total Carbs | 5.81g | 18% | |
| Sugars | 1.28g | 48% | |
| Dietary Fiber | 0.49g | 18% | |
| Protein | 15.06g | 282% | |
| Vitamin C | 3.6mg | 55% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.9mg | 48% | |
| Calcium | 15.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Pissaladiere
Butter, Onions, thinly sliced, Fresh thyme sprigs and 13 more.. -
Chocolate Chunk Brownies
Unsalted butter, plus more and 12 more.. -
Carrot Soup with Star Anise
Butter, Chopped onion, Fresh thyme sprigs and 5 more.. -
Carrot Soup With Star Anise
Butter, Chopped onions, Fresh thyme sprigs and 5 more.. -
New Orleans Style BBQ Shrimp
Xlarge gulf coast shrimp, Unsalted butter, Olive oil and 14 more.. -
Corn and Crab Bisque
Butter, Onion, chopped, Chicken broth, Garlic, Bay leaves and 8 more.. -
Corn Relish
Butter, Onions, Thyme, Parsley, Corn, Wine -
Grilled Cheddar Cheese and Ham Sandwiches
Butter, room temperature, Dijon mustard and 7 more.. -
Barbecued Ham Sandwiches
Butter, softened, Dijon mustard and 8 more.. -
Chicken Liver Pate II
Chicken livers, Heavy cream, Butter, Onion, chopped and 9 more..
Also Try
-
Simple Roast Turkey with Rich Turkey Gravy
Turkey at room temperature 1 hour , any feathers and quil... and 7 more.. -
-
-
Brussels Sprouts with Shallots and Wild Mushrooms
Brussels sprouts, trimmed and halved lengthwise, Olive oil and 11 more.. -
Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
Coarse kosher salt, Dried rosemary, Dried rubbed sage and 17 more.. -
Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives
Water, Coarse kosher salt, Honey, Fresh lemon juice and 9 more.. -
Roasted Potatoes with Bacon, Cheese, and Parsley
Yukon gold potatoes (about 3 inches in diameter) and 5 more.. -
-
Roast Pork Tenderloin with Pears and Dried Apricots
Unsalted butter, Teaspoonsras el hanout and 8 more.. -
Roast Heritage Turkey with Bacon-Herb and Cider Gravy
Unsalted butter, room temperature and 31 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
