- 1 fresh turkey, with giblets removed
- 3 ounces white truffle butter (room temp.)
- 1 tablespoon of salt
- 1/2 tablespoon of freshly ground black pepper
- 1 large bunch of fresh thyme
- 1 large onion, unpeeled and cut into eighths
- 1 whole head of garlic, unpeeled and cut in half crosswise
- Olive oil
- Kitchen string
- Preheat oven to 325º F.
- Drain any juices from the turkey; pat turkey dry with paper towel (inside and out).
- Place turkey on a flat rack in a large, shallow roasting pay.
- Staring at the large cavity end, gently run your fingers between the skin and the meet of the turkey, loosening (but not tearing) the skin.
- Place softened truffle butter under the skin; gently massage skin so as to spread the butter evenly over the whole breast.
- Generously salt and pepper the cavity.
- Place half of the thyme sprigs, onion, and garlic in the cavity.
- Tie the legs together with kitchen string; 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; generously salt and pepper.
- Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle them on the turkey.
- Roast the turkey for 2 1/2 to 3 hours or until an oven thermometer (placed in the center of the breast) reads 160º F.
- About halfway through or when the breast is golden brown, cover the breast with aluminum foil to prevent skin from burning.
- Remove from the oven, still covered with aluminum foil; allow to rest for 15-20 minutes.
- Carve and serve.
10 minutes active time, 3-3 1/2 hours total time. Serves 8.
Inspired by Ina Garten's recipe.