Roast Turkey with Truffle Butter
Ingredients:
| 1 | (12 to 14-pound) fresh turkey, with giblets removed |
| 3 ounces | truffle see recipe below, at room temperature |
| kosher salt and freshly ground black pepper | |
| bunch | large fresh thyme |
| 1 | large onion, unpeeled and cut in eighths |
| 1 whole | head garlic, unpeeled and cut in half crosswise |
| good olive oil |
Directions:
BRINE YOUR TURKEY (SEE BRINING 101 NOTES) ON TUESDAY NIGHT....RINSE WEDNESDAY MORNING AND ALLOW TO AIR DRY IN THE REFRIGERATOR UNTIL THURSDAY MORNING AND COOK AS DESIRED.
Brining Instructions:
THE BRINE - Natura Spice The Brine
What is Brining? There is an entire science behind brining but I am
going to tell you two very important, proven reasons why you should brine! I don't
mean just your Thanksgiving turkey...I brine whole chickens, pork roasts, pork
chops, chicken breasts, fish, brisket, olives, vegetables, etc. The timing will vary
slightly but the technique and results are still the same. Reason #1. FLAVOR!
Brining enhances overall flavor. Natura's Brine has over 13 organic herbs, spices,
and dried fruit that will add the ultimate flavor to turkey, chicken, and pork!
Reason #2. locks in MOISTURE! Brining allows proteins to retain more moisture
throughout the cooking process resulting in a moister finished product.
Let’s talk Turkey! For Turkeys up to 20+ pounds: Brining technique:
dissolve the entire pint jar in 2 quarts of boiling water. Allow salt to dissolve,
spices and herbs to bloom for about 10 minutes. After 10 minutes (or so) add 2
pounds (+) ice or 2 quarts of ice water for the equivalent of at least one gallon of
water. Add turkey and submerge completely. Allow turkey to brine over night.
The next day remove the turkey and rinse, pat dry, and allow the turkey to dry in
the refrigerator for at least 8 hours or up to 36 hours. Do not cover the turkey in
the refrigerator. This allows the skin to completely dry out for a crispy skin. Bake,
fry, or cook on the BBQ as you normally would.
Preheat the oven to 425 degrees F.
Drain any juices from the turkey and place it on a flat rack in a large, shallow roasting pan (preferably one with little to no height on the sides or even a large cookie sheet). Pat the turkey dry with paper towels.
Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin. Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
Sprinkle the cavity generously with salt and pepper (SKIP THIS STEP IF YOU HAVE BRINED YOUR TURKEY...NO SALT NEEDED). Place half of the thyme sprigs in the cavity along with the onion and garlic. Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body.
Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey along with fresh cracked pepper. Roast the turkey for 20-25 minutes @ 425 then without opening the door turn down the oven to 325 degrees and roast until done. This will depend on the size of your turkey. Or....until an instant-read thermometer placed in the center of the breast registers 155 degrees F. (the turkey will come up to 165 degrees after you have removed it from the oven. This will ensure you will not over cook your turkey. If you want crispy skin do not baste turkey during cooking and do not add oil to the skin prior to cooking.
Remove from the oven, cover loosely with aluminum foil and allow to rest for 20-25 minutes. Carve and serve with the pan juices.
Truffle Butter: 1 stick of softened unsalted butter- 2-3 Tablespoons of White Truffle Oil. Mix until fully incorporated. allow to cool slightly before placing under the skin of the turkey.