Name: Roast Turkey with Black-Truffle Butter and White-Wine Gravy
Cook time: 45 min
Total time: 3 1/2 hr
Yield: Makes 8 servings
Ingredients: 1 (12-to 14-pound) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock; 6 ounces black-truffle butter, softened, divided; 3 cups water, divided; 1/2 cup finely chopped shallots; 2 cups dry white wine; 4 cups hot classic turkey stock; 5 tablespoons all-purpose flour; Equipment: kitchen string; a 17-by 14-inch flameproof roasting pan with a flat rack; a 2-quart measuring cup or a fat separator; 1 a 17-by 14-inch flameproof roasting pan with a flat rack; 1 a 2-quart measuring cup or a fat separator

Roast turkey on a silver platter with fresh pears.

Roast Turkey with Black-Truffle Butter and White-Wine GravyPhoto by John Kernick

When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "Its a cheap shot," she admitted, "but its damn delicious." We all agreed—its the best turkey most of us have ever tasted. The butter, an excellent carrier of that unmistakable truffle flavor, moistens the turkeys meat and crisps its skin during a high-heat roast. For this splendid centerpiece, a nuanced French shallot-wine sauce is just the thing.

Cooks' notes:

•Butter can be put under skin 1 day ahead; chill turkey, covered with plastic wrap. Let stand at room temperature 1 hour before roasting.
•Flour paste (with truffle butter) can be made 1 day ahead and chilled.

Recipe notes

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