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Slow-Roasted Turkey in Black-Truffle Butter
Provided by: Chef Paul Liebrandt
1 12-lb. free-range heritage turkey, trimmed, wing tips snipped off
1 1/2 lb. salted butter, room temperature
4 oz. black winter truffle, finely chopped
1 tsp. freshly grated nutmeg
1 tsp. ground star anise
Sea salt and cracked black pepper
2 onions (one halved, one finely diced)
1 carrot, finely diced
1 large stick celery, finely diced
Scraps of meat from the turkey, including wing tips
1 cup white port
2 gallons water
2 cups salt
InstructionsBrine: Dissolve the salt in the water, in a stockpot big enough to hold the turkey. Submerge the turkey in the brine for 1 hour. Remove, rinse, dry, and set the turkey on a rack, uncovered, overnight in the refrigerator to dry the skin.
Turkey: Put the butter, chopped truffle, nutmeg, and star anise in a food mixer, and beat until the truffle is incorporated. Set the bowl in the refrigerator to cool. Preheat the oven to 300 degrees. Remove the turkey from the refrigerator, and slide your hands under the skin of the breast and thighs to separate skin from meat. Fill a piping bag with two-thirds of the truffle butter, and pipe under the skin until the breast and legs are covered. Truss the turkey; tie the legs and thighs tight. Coat the turkey with the remaining truffle butter, and place on a rack in a roasting pan. Roast the turkey, basting frequently with the butter that drips into the pan, until the breast reaches 130 degrees on an instant-read thermometer. Increase the temperature to 415, and continue basting until the turkey is nicely colored and the thigh temperature reaches 160. Remove from oven, and let the turkey rest for 1 hour, basting frequently to reinforce the flavor. Finally, season with sea salt and cracked pepper. Reserve the butter for gravy.
Gravy: While the turkey is roasting, place the neck and giblets in a saucepan with the halved onion. Cover with water, and simmer for 2 to 3 hours to make stock.
Remove the turkey from the pan, pour off the fat and truffle butter, and reserve. Leave the turkey juices in the pan; add the diced onion, carrot, and celery; and gently caramelize over medium heat. Deglaze the pan with white port. Add the turkey stock, and reduce for 10 to 20 minutes, stirring occasionally, until the flavor has intensified and is balanced. Strain into a saucepan; reheat the gravy, remove from the heat, and pour in 1/2 cup of the reserved truffle butter. Using a hand blender, emulsify the gravy until the butter is totally incorporated. Serve immediately. (Published 2013)