Ina Garten's Fabulous Thanksgiving

By Ina Garten

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Roast Turkey with Truffle Butter
Photo reprinted from the book Barefoot Contessa: How Easy is That? By Ina Garten, 2010 by Ina Garten

Roast Turkey with Truffle Butter

My friend Sarah Chase worked with the Butterball hotline for years. For Thanksgiving they test various methods to figure out the best way to cook turkeys and every year the same method wins: 325 degrees and no basting! Lots of truffle butter under the skin also makes this the moistest turkey you'll ever eat. The best news is that the pan juices are so delicious with fragrant truffles that you don't even need to make gravy.

1 (12 to 14 lbs) fresh kosher turkey, giblets removed
3 oz white truffle butter, room temperature*
Kosher salt and ground black pepper
1 large yellow onion, unpeeled and cut into 8 wedges
1 head garlic, unpeeled and cut in half crosswise
1 bunch thyme
Extra virgin olive oil

1. Heat oven to 325 degrees F. Drain any juices from the turkey cavity and place on a rack in a large roasting pan, breast side up. Pat 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 it. (Don't do this with rings on your fingers!) Place the softened truffle butter under the skin and gently spread the butter evenly over the whole breast.
2. Sprinkle the cavity generously with salt and pepper. Place the onion, garlic, and half of the thyme in the cavity. Tie legs together with kitchen string and tie one length of string around the bird and the wings to keep wings close to the body. Brush the turkey all over with olive oil and sprinkle with salt and pepper. Remove 1 tbsp of leaves from remaining thyme, chop them, and sprinkle on turkey.
3. Roast the turkey until a meat thermometer placed in the center of the breast registers 160 degrees F, 2 1/2 to 3 hours. Don't baste the turkey. About halfway through, when the breast is golden brown, cover the breast loosely with foil to prevent the skin from burning. Remove the turkey from the oven, cover tightly with foil, and allow to rest in the pan for 15 to 20 minutes. Garnish with thyme sprigs and serve with the pan juices. Serves 8.

*Find white truffle butter at specialty markets or

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