Roast Turkey with Black-Truffle Butter and White-Wine Gravy

Ingredients for Roast Turkey with Black-Truffle Butter and White-Wine Gravy

• 1 (12-to 14-pound) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock

• 170g black-truffle butter, softened, divided

• 725ml water, divided

• 120ml finely chopped shallots

• 475ml vino bianco secco

• 950ml hot classic turkey stock

• 5 tablespoons plain flour

• Equipment: kitchen string

• a 17-by 14-inch flameproof roasting pan with a flat rack

• una brocca graduata da 2 litri o un separatore di grasso

• 1 a 17-by 14-inch flameproof roasting pan with a flat rack

• 1 a 2-quart measuring cup or a fat separator

Preheat oven to 232°C with rack in lower third.

Rinse turkey inside and out and pat dry. Working from large cavity end, gently run your fingers between skin and meat to loosen skin, being careful not to tear skin. Push two thirds of truffle butter (110g) under skin, including thighs and drumsticks, and massage skin from outside to spread butter evenly. Mix 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.

Put turkey on rack in roasting pan and pour in 475ml water. Roast, rotating pan 180 degrees after 1 hour of roasting and adding remaining cup water, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 77°C, 1 3/4 to 2 hours total.

Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 82°C). Discard string.

Strain pan juices through a fine-mesh sieve into 2-quart measuring cup and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners and cook shallots in 30g reserved fat over medium heat, stirring, until golden, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until mixture is reduced to about 240ml , 5 to 8 minutes.

Add enough turkey stock to reserved pan juices to bring total to 950ml , then add to wine mixture and bring to a boil. Strain through a fine-mesh sieve into a 2-to 3-quarts heavy saucepan, pressing on and then discarding solids, and bring to a boil.

Mix flour with remaining 60g truffle butter to make a paste, then add to boiling sauce, whisking until thickened. Simmer, whisking occasionally, 3 to 5 minutes. Season with salt and pepper.

Servire il tacchino con il sugo.

Avvertenza

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