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Epicurious
Gourmet

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

4.0

(16)

Roast turkey on a silver platter with fresh pears.
Roast Turkey with Black-Truffle Butter and White-Wine GravyPhoto by John Kernick

When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It’s a cheap shot," she admitted, "but it’s damn delicious." We all agreed—it’s the best turkey most of us have ever tasted. The butter, an excellent carrier of that unmistakable truffle flavor, moistens the turkey’s meat and crisps its skin during a high-heat roast. For this splendid centerpiece, a nuanced French shallot-wine sauce is just the thing.

Cooks' notes:

•Butter can be put under skin 1 day ahead; chill turkey, covered with plastic wrap. Let stand at room temperature 1 hour before roasting.
•Flour paste (with truffle butter) can be made 1 day ahead and chilled.

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