- Black truffles from jar 120g
- Butter room temperature 150g
- Turkey, neck reserved 4-6kg
- Fresh thyme sprigs 15g
- Fresh parsley sprigs 20g
- Bay leaves 4
- Shallots peeled, cut in half 250g
- Chicken stock 300ml
- All-purpose flour 70g
- Whole roasted peeled chestnuts 500g
- Chopped fresh parsley 20g
- Salt and black pepper
- Coarsely chop half of the truffles, and place them in processor. Add the butter; process the mixture until well blended and truffles are finely chopped, about 1 minute. Season the truffle butter with salt and pepper. Thinly slice the remaining truffle; cover and chill.
- Rinse the turkey inside and out; pat dry with paper towels. Sprinkle the main cavity with salt and pepper. Starting at the neck end, carefully slide your hand between the skin and breast meat to loosen the skin.
- Rub the truffle butter, 1 tablespoon at a time, over the breast meat under the skin. Rub any truffle butter that remains on your hands all over the outside of turkey. Place the turkey on a small rack set in a large roasting pan.
- Using some kitchen string, some thyme sprigs, parsley sprigs, and half the portion of bay leaves together. Repeat with the remaining thyme sprigs, parsley sprigs, and bay leaves. Place 1 herb bouquet in the main cavity of the turkey and 1 in the neck cavity. Tie the legs together loosely to hold shape. Cover the turkey with plastic wrap. Chill overnight.
- Preheat your oven to 180°c. Tuck the turkey wings under. Place the shallots and turkey neck around the turkey in the pan. Sprinkle the turkey, shallots, and neck with salt and pepper. Roast until the turkey and shallots are golden brown, about 1 hour 15 minutes. Gently stir shallots.
- Pour half the stock over the turkey. Roast 30 minutes. Pour the reaming over the turkey. Cover the turkey breast and legs loosely with foil. Roast until an instant-read thermometer inserted into thickest part of thigh registers 80°F, basting every 30 minutes with pan drippings and adding 1 cup more broth to the pan after 45 minutes, about 1 hour 15 minutes longer. Transfer the turkey to a platter; tent loosely with foil. Let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Using a slotted spoon, transfer the shallots to bowl. Discard turkey neck.
- Pour the pan juices into 4-cup measuring cup. Spoon off fat from the top of the pan juices, reserving 6 tablespoons fat. Discard remaining fat. Add enough chicken broth to the pan juices to measure 3 cups.
- Melt 25g of turkey fat in a heavy large saucepan over medium-low heat. Add flour and stir for 1 minute. Gradually whisk in the pan juices. Boil until sauce thickens very slightly, whisking occasionally, about 5 minutes (gravy will be thin). Stir reserved sliced 1/2 truffle into gravy. Season with salt and pepper. Cover to keep warm.
- Melt 40g fat in heavy large skillet over medium-high heat. Add chestnuts and sauté until heated through, about 5 minutes. Add roasted shallots and chopped parsley; sauté until heated through, about 4 minutes. Season with salt and pepper. Surround turkey with chestnut-shallot mixture. Serve with gravy.
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