Forums Forums (
-   Thanksgiving (
-   -   Truffled turkey (

victorian 10-26-2005 08:32 PM

Truffled turkey
Truffled Turkey

  • Brine (see instructions for brine)
  • 1 small 5-6 lb turkey (sometimes called fryer-roasters)
  • 2 large black truffles
  • Salt and freshly ground pepper
  • 10 leaves sage
  • 4 sprigs rosemary
  • extra-virgin olive oil
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 onion, diced
  • dry white wine

    Brine bird, rinse and pat dry. Preheat over to 350 degrees. Carefully lift the skin from the breast meat, being careful not to tear it, and slip in thin slices of truffle, reserving 1/2 a truffle. Season inside and out with salt and pepper, stuff cavity with sage and rosemary, drizzle outside with oil, and bake for 30 minutes. Add the diced carrot, celery, onion, and touch of white wine around the turkey. Cook for 2 more hours or until a meat thermometer stuck into the the thickest part of the inner thigh registers 175-180 degrees. Let bird rest for at least 30 minutes before. serving. Grate remaining truffle on top of the turkey.

    Brine for Truffled Turkey


  • 2 gallons cold water
  • 1 cup kosher salt
  • 3/4 cup sugar
  • 1 tablespoon peppercorns

    Pour the cold water into a 5 gallon bucket or stock pot. (If you're using a bucket, make sure its been thoroughly cleaned). Dissolve the salt and sugar in a little bit of warm water, and add it to the cold water. Add the peppercorns and any other seasoning you might want to flavor the bird. Place the bird breast-side down in the bucket and cover. Store the bucket in a cold, dry place (like your refrigerator) and turn the bird once during brining. A 10-pound turkey should brine about 6 to 10 hours. A breast should soak for at least 4 hours and a duck for 2 hours. Once brining is done, pat the meat dry and cook it immediately.

    Notes: Why use brine: Brining brings out the flavor of what your cooking. It slightly alters the chemical structure of the poultry and allows the bird to hold more moisture as it cooks. It also brings whatever seasonings you add to the brine deep into the meat. If you brine the bird, it will remain moist while it cooks and you shouldn't have to baste it.

  • Can You Guess? 11-03-2005 08:10 PM

    This sounds good . I might try this Thanksgiving

    All times are GMT -8. The time now is 05:33 AM.

    Copyright 2018 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.