Traditionally, my family’s Christmas dinner is a repeat of Thanksgiving, all the usual fixins with the addition of a mincemeat pie (there have been tears shed when there’s no mincemeat pie!) and a ham. I get to host Christmas dinner every other year and this is our year! The last time I hosted, I made a standing rib roast. This year, we’re falling back on a trusty ol’ turkey.
I have happily found that Costco is currently carrying white and black truffle butter. And I was unable to resist buying it – I walked by a demo station only to see them slathering the softened butter on hot, crusty bread. Sold!
What we didn’t eat on warm, crusty bread was intended for a roast chicken – and dinner for a couple of nights. Instead, we ended up doing a test run for our Christmas dinner (and eating turkey for a solid week). The skin was perfectly seasoned and crispy and the pan drippings made the most phenomenal homemade stock that I’ve ever cooked. And I expect those pan drippings will make some pretty phenomenal gravy at Christmas!
Turkey with Citrus and White Truffle Butter
A compound butter made with truffles makes the most perfectly seasoned turkey with crispy skin.
- Turkey (mine was ~15lbs)
- 1 onion, quartered
- 2-3 sprigs of rosemary
- 6 springs of thyme
- 1 orange, zested and quartered
- 1/2 cup white truffle butter, room temp
- Mix the butter, orange zest, and the leaves stripped from 2 sprigs of thyme. Set aside.
- Preheat oven to 325. Remove the giblets and dry the turkey with paper towels.
- Season the inside of the turkey liberally with salt and pepper. Stuff with the onion and orange quarters, the rosemary, and remaining thyme.
- Starting at the bottom of the breast (near the legs), loosen the skin over the turkey breast, trying not to tear the skin.
- Spread the butter mixture between the breast meat and the skin, covering the entire breast.
- Hold back a tablespoon or two of butter and coat the outside of the turkey.
- Season the outside of the turkey with salt and pepper. Tuck the wings under and tie the bird's legs at the bottom of the drumsticks.
- Roast on a rack set in a roasting pan until the temperature taken at the thickest part of the thigh reaches 160. (Loosely tent with foil if the skin gets too brown before the turkey is done).
- Let rest for 20 minutes before slicing.
- Reserve pan juices for homemade stock.
Yields: Servings dependent on bird size