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Roasted Turkey with Black-Truffle Butter and Cognac Gravy
EPICURIOUS23Ingredients
3Hours
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Ingredients
US|METRIC
9 SERVINGS
- 6 oz. truffle butter (black, at room temperature)
- 1 shallot (large, minced, about 1/2 cup)
- 4 tsp. kosher salt
- 1 1/2 tsp. freshly ground pepper
- 14 lb. turkey (12- to, fresh, brought to room temperature, this will take 2 to 2 1/2 hours)
- 1 garlic (head, sliced in half crosswise)
- 2 celery stalks (cut into large pieces)
- 2 onions (unpeeled and cut in wedges)
- 1 1/2 cups low sodium chicken broth (or turkey, plus more if needed)
- 1 Tbsp. vegetable oil
- 1 turkey neck (plus gizzard and heart, if available)
- 1 celery stalk (roughly chopped)
- 2 carrots (roughly chopped)
- 1 onion (unpeeled, quartered)
- 1/2 tsp. black peppercorns
- 1 bay leaf
- 1/4 cup parsley (stems)
- 2 thyme sprigs
- 1/2 cup cognac
- 2 Tbsp. butter (softened)
- 2 Tbsp. all-purpose flour
- kosher salt
- freshly ground black pepper
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