Ingredients
- 1 (12- to 14-lb) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock
- 6 oz black-truffle butter, softened, divided*
- 3 cups water, divided
- 1/2 cup finely chopped shallots
- 2 cups dry white wine
- 4 cups hot classic turkey stock
- 5 tablespoons all-purpose flour
Description
This Is The Best Turkey Most Of Us Have Ever Tasted. The Truffle Butter Moistens The Turkey’s Meat And Crisps Its Skin During A High-heat Roast.
Gourmet Magazine
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