Turkey with Truffles

Main Dishes | World cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Turkey with Truffles

Ingredients

Pork fat - 7.1 oz
Foie Gras - 3.5 oz
Canned Truffles - 5 pieces
Chicken Seasoning - a pinch
Thyme - 0.2 oz
Cognac - 5 tablespoons
Turkey - 1 piece
Lard - 5.3 oz

Step by Step guide

Step 1

Cut fresh pork kidney fat and raw foie gras into large cubes and puree them. Clean the truffles; add the trimmings to the puree. Season with salt, pepper, and a small pinch of poultry spice mix. Pass the mixture through a fine sieve, melt it, add a bit of thyme and powdered bay leaf, and heat for 10 minutes over very low heat. Pour in two tablespoons of cognac and let it cool completely.

Step 2

Prepare and gut the turkey; leave the long skin on the neck so it can be used to close the cavity when stuffing.

Step 3

Slice the truffles, season with salt and pepper, soak in cognac, and place under the skin of the bird. Stuff the turkey with the mixture, close it up, wrap it in oiled parchment paper, and refrigerate for at least one day.

Step 4

Surround the bird with slices of lard, wrap it again in oiled paper, place it in a cast-iron pot without a lid, and cook in an oven preheated to 410°F, allowing 25-30 minutes per kilogram of turkey. A few minutes before the cooking time is up, unwrap the paper and remove the lard to create a golden crust. Transfer the turkey to a serving dish and keep it warm.