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

If you are looking for a turkey recipe, it is time you just put the bird on your work surface and start rubbing butter made from black truffles under its skin. The results are not just delicious, they are going to be unlike anything you have ever tasted in your life. With the butter serving as a spectacular carrier for the truffle flavors, it also moistens the turkey meat and when roasted will render a crispy skin. Are you ready to make this splendid recipe? If yes, here is how you should go about it.


This recipe serves 8. The cooking time is 34 minutes.


Ingredients Quantity
Whole turkey 12 to 14 pounds
Turkey stock (hot) 4 cups
Softened butter of black truffles 6 ounces
Water 3 cups
White wine (dry) 2 cups
All-purpose flour 5 tablespoons


Heat the oven at 450⁰C. Wash the turkey thoroughly and dry it using paper towels. Use your fingers gently to loosen the skin from the meat starting from any large cavity. Make sure that you do not tear the skin. Now take pieces of truffle butter and place them under the skin such as drumsticks and thighs. Massage the skin from the outside to ensure that the butter has spread evenly. Take a small bowl now and add salt and pepper to it. Sprinkle it generously all over the turkey’s skin. The tips of the wings should be tucked under breasts, the skin from the neck should be folded under the body and the drumsticks should be tied together with a string.

Place turkey on a roasting pan and add 2 cups of water to it. When the turkey is roasted at 180 degrees for almost an hour, add more water to it. Use a meat thermometer and keep roasting the turkey till it registers 170⁰F for about two hours.

Tilt the turkey now so as to allow the juices to remain in the pan. Place the turkey on a platter now and allow it to cool for thirty minutes and remove all the strings.

Pass the juices in the pan through a sieve and remove the fat using a fat separator. Keep the fat aside. Now take a pan and put the fat in it. Add shallots and cook over medium heat for two minutes until they are golden. Add wine to the pan and bring it to a boil. Keep cooking until the mixture is reduced to a cup which will take about 5-8 minutes.

Add turkey stock to the remaining juices in the pan such that there are a total of 4 cups. Add the wine mixture and cook until it starts boiling. Use a sieve to strain the mixture, getting rid of all the solids and bring the mixture to a boil.

Take the remaining truffle butter and add it to the flour. Mix well such that a paste is formed. Add it to the sauce boiling in the pan and stir until it thickens. Allow it to simmer while stirring it once every three to five minutes. Add salt and pepper to taste.

Serve turkey with gravy.