It’s a wonderful time for great food, friends, and family. Here’s a step-by-step guide on how to make this flavorful Rosemary Truffle Turkey to share with your loved ones.
•12-14 lbs turkey
•3 tbsp unsalted butter, room temperature
•1 minced shallot
•1 1/2 tbsp Truffle Salt
•2 tbsp Herbes de Provence
•3 tbsp Rosemary Olive Oil
•1 small bunch rosemary
•1 small bunch of sage, leaves removed.
•1 medium yellow onion, cut into eighths
•1 head of garlic, halved
Preheat the oven the 325. In a small bowl combine the shallot, butter, 1 tbsp of the Truffle Salt, and 1 tbsp of the Herbes de Provence. Set aside.
Drain any juices from the turkey, then remove the giblets from the cavity, discard. Pat the skin down with paper towels, and place on a rack inside a large roasting pan.
Starting from the cavity side of the turkey, gently separate the skin from the breast of the turkey. Place the butter and shallot mixture under the skin, spreading as evenly as possible across the breast. Gently place half of the rosemary and half the sage leaves under the skin.
In the cavity, sprinkle 1/2 tbsp of the Truffle Salt, and 1/2 tbsp of the Herbes de Provence. Place the onion and the garlic inside of the cavity, the remaining rosemary, and the sage leaves, then tie the legs together with twine.
Drizzle the top of the turkey with the Rosemary Oil, and sprinkle with the remaining 1/2 tbsp Herbes de Provence, gently massaging it into the skin.
Roast the turkey for 2 1/2 to 3 1/2 hours, until a meat thermometer inserted into the thickest part of the breast reads at 165. If the turkey starts to brown too quickly in the oven, cover loosely with tinfoil.
Remove from the oven and let rest for at least 30 minutes before carving. Serve with pan juices.
Find more great Pasolivo recipes here.