Double Truffled Roast Turkey
Seems like everybody is making roast turkey with truffle butter these days. But we've come up with our own recipe that is, hands down, one of the best we've ever tried. Using a really good truffle butter adds a big boost of flavor, but finishing the turkey with Black Truffle Balsamic Glaze at the last minute really takes this version to the next level.
Long, gentle roasting in a moderate oven keeps the meat moist and tender, while allowing the intoxicating truffle flavor and aroma to permeate the entire bird. Just try this recipe once and prepare to be captivated by the mouthwatering results. You'll love it and your guests will too.
Preheat the oven to 325 degrees F.
Remove the turkey from its wrapping and pour off any accumulated juices. Place the turkey on a rack in a large roasting pan. Pat dry with paper towels.
Starting at the rear of the turkey, gently work your fingers between the skin and the meat to loosen the skin. Smear the softened truffle butter evenly under the skin of the turkey. Massage the skin to help spread the butter if necessary.
Salt & pepper the inside of the turkey generously. Place the onion and fresh herbs into the cavity and tie the legs together with butcher's twine or cotton string.
Rub or brush the outside of the turkey with olive oil and sprinkle generously with salt and pepper.
Place the turkey in the oven and roast for 3 to 3 1/2 hours, or until the temperature at the center of the breast reaches 160 degrees. When the skin of the breast is golden brown, tent with aluminum foil to prevent the skin from burning, if necessary.
During the last 15 minutes of cooking, remove the foil and baste the turkey with Regalis Barrel Aged Black Truffle Glaze.
Remove the turkey from the oven and allow to rest for 20 to 30 minutes to allow the delicious juices to re-absorb into the flesh. Slice and serve with Cranberry Sauce with Michigan Dried Cherries.