| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 3 hr 15 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 3 hr 15 min |
| Yield: | 8 servings |
Ingredients
- 1 (12 to 14-pound) fresh turkey, with giblets removed
- 3 ounces white truffle butter, at 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
Instructions
- Preheat the oven to 325 degrees 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 degrees 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 948 |
| Total Fat | 49 g |
| Saturated Fat | 15 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 114 g |
| Cholesterol | 400 mg |
| Sodium | 1832 mg |
| Serving Size | 1 of 8 servings |
| Calories | 948 |
| Total Fat | 49 g |
| Saturated Fat | 15 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 114 g |
| Cholesterol | 400 mg |
| Sodium | 1832 mg |
Reviews
It’s a good turkey. But there is hardly any truffle flavor and trust me when I tell you that I was not shy with it! Honestly, just use regular butter and then serve Ina’s truffle mashed potatoes as the side. Thats’ the way to go.
This is the best roast Turkey recipe I’ve tried. Everybody loves this Turkey in my house and I make it for Thanksgiving every year. If you can’t find white truffle butter, you can use black truffle butter.
By far, the most delicious turkey I’ve ever made, and to top it off was how easy it was to make! No more searching for a better turkey recipe for me.
Best turkey ever!!!! Juicy, flavorful. This is my go to roasted turkey recipe now. Everyone agreed. Truffle butter for the win!
The best recipe! It came out amazing
This is my 4th year making this recipe, I usually have a 25-30 lb turkey so I slow roast it overnight but I follow this recipe otherwise and it turns out perfect every time!
I use this recipe every year, flawless!
Do I need to brine the turkey with this recipe?
After reading all the 5 star reviews, I was expecting an amazing tasting turkey. It was just okay. Didn’t taste the truffle flavor. I won’t be making this again. I have better recipes that deliver exceptional results.
I made a 5 pound turkey breast instead of the whole turkey. I used only half of the white truffle butter and put 1/2 cup water and 1/2 white wine in the roasting pan. It came out moist and flavorful. My whole family loved it. The white truffle butter imparts a wonderful savory flavor. I will be making this often for sandwiches throughout the year.