Despite the fact that turkey is believed to be a simple dish to cook, with the truffle gravy, it will turn out to be one of the most delicious meals you will ever come across. Being a holiday-special, roasted turkey with truffle gravy is the perfect way to enjoy a dinner, whether it is of a formal nature or a friendly one. One can start stocking for the gravy while the turkey is cooking. Using thyme, parsley, garlic and kumquats for garnishing will make it a true visual delight.
This recipe serves 12. The cooking time is 1 hour and preparation time is 30 minutes.
For the turkey
Turkey (fresh or frozen but thawed) 1 (12 pounds)
Thyme sprigs 4
Sage leaves 4
Garlic cloves 4
Quartered Onion Medium
Softened Butter 2 tablespoons
Kosher salt 1 ½ teaspoons
Black pepper (freshly ground) ¾ teaspoon
Water 1 cup
For the gravy
Cooking spray As needed
Water 4 cups
Onion (chopped) 2/3 cup
Carrot (chopped) 1/3 cup
Celery (chopped) 1/3 cup
Black peppercorns 6
Parsley sprigs 4
Thyme sprigs 2
Bay leaf 1
Kosher salt ½ teaspoon
Black pepper (freshly ground) ½ teaspoon
All-purpose flour 3 ½ tablespoons
Truffle oil 1 ½ teaspoons
Heat the oven at 500 degrees Fahrenheit. For making the turkey, remove the neck and giblets and keep them aside. Remove all the excess fat. Take thyme sprigs, garlic, onion, sage leaves and stuff them in the cavity. Use a kitchen string to tie the bird’s legs together.
Start by loosening the skin from the turkey’s neck, breast and drumsticks. Use your fingers by softly pushing them between the meat and skin. Take a bowl and add salt, butter and pepper to it. Mix it together and rub thoroughly under the skin. Lift the wings and tuck them under the bird. Take a roasting pan and add a cup of water to it. Put the roasting rack in the pan and put the turkey so that the breast side is up. Bake for 30 minutes at 500 degrees Fahrenheit.
Reduce the oven’s temperature to 350 °F and bake the turkey at this temperature for 90 minutes or till the meat is tender and the thermometer registers 165 degrees. Remove it from the oven and allow it to cool for 20 minutes. Remove the skin before you serve it and reserve the drippings from the pan.
For preparing gravy, take a saucepan and heat it. Use cooking spray to coat the pan. Add the neck and giblets previously kept aside and cook for five minutes until everything is brown. Add water and the remaining ingredients. Reduce heat and allow the mixture to simmer until it is reduced to 2 ½ cups. This will take about an hour. Use a colander and strain a mixture through the bowl. Discard all solids. Pour the mixture in a pan and season it with salt and pepper.
Take a Ziploc bag. Add drippings to it and let it rest such that the fat rises to the top. Cut off one end of the bag and pour the drippings in a saucepan. Be careful that the layer of fat doesn’t come in the pan. Discard this fat. Add flour and stock mixture to the saucepan. Mix until it is smooth and allow it to simmer until it is slightly thickened. Remove it from heat. Add oil and mix. Serve turkey with gravy.