The night before, rinse the bird inside and out and pat dry, slice some truffles, and slip them under the skin. Slip several truffles into the cavity as well, wrap the bird loosely in foil, and leave in the refrigerator overnight.
Preheat oven to 450°F (250ºC) with rack in lower third.
Working from large cavity end, gently run your fingers between skin and meat to loosen skin, being careful not to tear skin. Push the butter under skin, and massage skin from outside. Mix 2 1/2 tsp salt and 1 1/2 tsp pepper and sprinkle it evenly in turkey cavities and all over skin.
Melt the butter and saute the sliced onion, then whisk in the sliced black truffle, truffled oil, white wine and the cognac stirring for several minutes. Add seasonings to taste. When the sauce is ready remove it from the heat and let stand for one hour.
Pour water in bottom of a roasting pan. Arrange turkey, breast side up, on roasting rack. Bake for 30 minutes.
Reduce oven temperature to 350°F (do not remove turkey from oven).
Bake turkey at 350° for 1 1/2 hours Remove turkey from the oven; let stand 20 minutes. Discard skin before serving.
Serve gravy with turkey.
– 8 to 10 pound turkey
– Fresh Black Truffles by Manjares, Sarrion, Spain
– 1/2 cup finely chopped shallots
– 3/4 cup cognac
– 2 cups white wine
– 3/4 cup cognac
– Truffled oil by Manjares
– Salt, pepper to taste
New! Truffled oil
Ingredients: Extra virgin olive oil,
tuber melanosporum, aroma
Presentation: Bottle 100 ml
NW: 100 ml
DNW: 100 ml
Uses: To dress
Fresh Truffle from Sarrion, Spain
Variety: Tuber Melanosporum/ Tuber Aestivum
Ingredients: Fresh truffles Tuber Melanosporum/ Fresh truffles Tuber Aestivum
Presentation: In a polyethylene package and cold accumulators (dry- ice bags)