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Roast Turkey With Truffle Gravy

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For turkey
  Turkey 12 Pound (Fresh / Frozen - Thawed)
  Thyme sprigs 4
  Sage leaves 4
  Garlic 4 Clove (20 gm)
  Onion 1 Medium, quartered
  Butter 2 Tablespoon, softened
  Kosher salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 3⁄4 Teaspoon
  Water 1 Cup (16 tbs)
For gravy
  Cooking spray 1
  Water 4 Cup (64 tbs)
  Chopped onion 2⁄3 Cup (10.67 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Black peppercorns 6
  Parsley sprigs 4
  Thyme sprigs 2
  Bay leaf 1
  Kosher salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  All purpose flour 3 1⁄2 Tablespoon
  Truffle oil 1 1⁄2 Teaspoon

Preheat oven to 500°.
To prepare turkey, remove giblets and neck from turkey; reserve for gravy.
Trim excess fat.
Stuff body cavity with 4 thyme sprigs, sage leaves, garlic, and medium onion.
Tie legs together with kitchen string.
Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine butter, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Rub butter mixture under loosened skin over breast and drumsticks.
Lift wing tips up and over back; tuck under turkey.
Pour 1 cup water in the bottom of a roasting pan.
Place roasting rack in pan.
Arrange the turkey, breast side up, on roasting rack.
Bake at 500 for 30 minutes.
Reduce oven temperature to 3500 (do not remove turkey from oven).
Bake turkey at 350° for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 165°.
(Shield turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes.
Discard skin before serving.
Reserve pan drippings for gravy.
3 To prepare gravy, while turkey roasts, heat a large saucepan over medium-high heat.
Coat pan with cooking spray.
Add reserved turkey neck and giblets to pan; cook for 5 minutes, browning on all sides.
Add 4 cups water and the next 7 ingredients (through bay leaf); bring to a boil.
Reduce heat, and immer until liquid is reduced to about 2 1/4 cups (about 1 hour).
Strain through a colander over a bowl.
Discard solids.
Return mixture to the saucepan; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
3 Place a zip-top plastic bag inside a 2-cup glass measure.
Pour turkey pan rippings into bag; let stand 10 minutes (fat will rise to the top).
Seal bag; carefully snip off 1 bottom corner of bag.
Drain drippings into strained stock in saucepan, stopping before fat layer reaches opening; discard fat.
Combine 1/4 cup stock mixture and flour in a small bowl, stirring with a whisk until smooth.
Stir flour mixture into stock; bring to a boil, stirring frequently.
Reduce heat, and simmer 3 minutes or until slightly thickened.
Remove from heat; add oil, stirring with a whisk.
Serve gravy with turkey.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1136 Calories from Fat 493

% Daily Value*

Total Fat 55 g84.3%

Saturated Fat 16.4 g82%

Trans Fat 0 g

Cholesterol 497.9 mg166%

Sodium 950.9 mg39.6%

Total Carbohydrates 12 g3.9%

Dietary Fiber 1.7 g6.8%

Sugars 2.2 g

Protein 141 g281.5%

Vitamin A 32.9% Vitamin C 13%

Calcium 13.4% Iron 54.2%

*Based on a 2000 Calorie diet

Roast Turkey With Truffle Gravy Recipe