Roast Turkey with Truffle Butter (Ina Garten)

I know, right? Truffle Butter sounds so pretentious. It is, and to be honest, I think it can a bit overrated. Still, I managed to spot some truffle butter on sale-- of all places, at Costco. What I liked about this turkey recipe, is that it was very simple to do-- and that Ina Garten's tip is to not baste the turkey all the time. Know what? The recipe worked. I didn't have to brine the turkey and it turned out to be both flavorful and moist.
A perfect roast turkey!
A perfect roast turkey!
A perfect roast turkey!

PREP TIME

30

minutes

TOTAL TIME

240

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

240

minutes

SERVINGS

8

servings

Ingredients

  • 1

    (12 to 14-pound) fresh turkey, with giblets removed

  • 3

    ounces white truffle butter, 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

  • Note: I found truffle butter at my local Costco, and it wasn't as expensive as I thought.

Directions

Preheat the oven to 325°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°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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