Roast Turkey with Truffle Butter

Ina Garten

2009, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Thanksgiving 2.0

Rated 5 stars out of 5
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Total Time:
3 hr 45 min
Prep
10 min
Inactive
20 min
Cook
3 hr 15 min
Yield:
8 servings
Level:
Easy
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Ingredients

  • 1 (12 to 14-pound) fresh turkey, with giblets removed
  • 3 ounces white truffle butter, at room temperature
  • Kosher salt and freshly ground black pepper
  • Large bunch fresh thyme
  • 1 large onion, unpeeled and cut in eighths
  • 1 whole head garlic, unpeeled and cut in half crosswise
  • Good olive oil

Directions

Preheat the oven to 325 degrees F.

Drain any juices from the turkey and place it on a flat rack in a large, shallow roasting pan. Pat the turkey dry with paper towels.

Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin. (Be careful not to do this with rings on your fingers!) Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.

Sprinkle the cavity generously with salt and pepper. Place half of the thyme sprigs in the cavity along with the onion and garlic. Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body.

Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until an instant-read thermometer placed in the center of the breast registers 160 degrees F. If you want the skin to be crisp, don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.

Remove from the oven, cover tightly with aluminum foil and allow to rest for 15 to 20 minutes. Carve and serve with the pan juices.

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Newest Ratings and Reviews

Read all 80 reviews

  • on December 26, 2011

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    Made this turkey for Christmas dinner. I needed a 21 lb bird. I used the same amount of truffle butter as the recipe call for and it seemed to be just enough. The bird cooked fast...maybe 4 hours. My thermometer called to take the breast to 165 degrees, which is what I did. I wished I'd checked the bird as described because I think it could have cooked just a tiny bit longer. After 2 bad attempts to cook a turkey...one seriously underdone and one dried out bird, I was petrified to deviate from what my thermometer was telling me! Bird was done WAY early so I carved the whole thing before company arrived, poured juice over the carved pieces, covered tightly with foil and just reheated before we were ready to eat. This covered-up my TINY bit under cooked turkey. Carving the bird before company arrived also allowed me to spend more time with our guests. This was the best turkey I have made in terms of taste and moisture. Really simple!

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  • on December 25, 2011

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    i make this recipe for thanksgiving, and it was a hit!! so easy and yummy!! I'm doing one again for christmas! I recommend this for all!

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  • on December 21, 2011

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    Doesn't get any better. Made this two years ago at home and was in NYC after that. I can hardly wait to do another one this year. Turkey and dressing is THE thing in the south and this was without a doubt the best turkey I've ever had.

    people found this review Helpful.
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