Last year I shared my turkey recipe after thanksgiving.  I wanted to repost it for any of you who weren’t following at the time.  This is just in time for the big day on Thursday. 

Truffle Butter and Herb turkey

A 10-14 pound Turkey(I have read and figured it out once on my own that over a 14 lb Turkey does not cook evenly)



Sea Salt

Fresh Ground Pepper

2 sticks of salted butter

truffle oil

1/2 bottle of chardoney

2 red apples

1 white onion

aluminum foil

Preheat the oven to 350 degrees.  First make sure the turkey is fully defrosted, this is really important.  Read the directions on the package of your turkey.  I like to buy an organic free range turkey but whatever you buy most turkeys have thawing directions. (If you have never cooked a turkey… it takes several days or at least overnight)  Take 1 stick of butter (at room temperature) and whip with a few drops of truffle oil (to taste).  Set aside.  Then take fresh sage and thyme and chop finely.  About 4 stems of each.  Mix with the truffle butter.  Set aside.  Take the turkey.  Tuck the wings under the turkey.  Turkey should be breast side up.  salt and pepper the entire outside of the turkey.  Then take the other stick of butter and coat the outside of the turkey.  Chop the apples and onion.  Stuff the turkey with both the apples and onions.  Then take the truffle butter, sage, and thyme  and rub under the skin of the turkey.  Take the aluminum foil and cover the breast only.  Bake at 350 degrees for 2 hours and remove from oven, remove aluminum foil, and pour the half bottle of wine over the turkey and return to the oven for an additional 1 and 45 mintues to 2 hours.  The total cooking time is approximately 3 hours and 45 minutes to 4 hours.  Always use a meat thermometer for your turkey.  The internal temperature must reach 180 degrees.  After the turkey is finished let it stand 10-15 minutes prior to carving.







Enjoy your turkey.




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