This delicious roast turkey recipe by Ina Garten is a simple yet luxurious way to elevate your holiday meal. Perfect for any festive table, the truffle butter adds a rich, earthy flavor, while the crispy golden skin seals in juicy tenderness. With common ingredients and straightforward steps, this dish is a surefire centerpiece for your feast!
Recipe Ingredients:
- 1 (12- to 14-lb) fresh kosher turkey (see note), giblets removed
- 3 oz white truffle butter, at room temperature
- Kosher salt and freshly ground black pepper
- 1 large yellow onion, unpeeled and cut into 8 wedges
- 1 whole head of garlic, unpeeled and cut in half crosswise
- Large bunch of fresh thyme
- Good olive oil
How To Make Roast Turkey With Truffle Butter?
- Preheat the oven: Set the oven to 160°C fan / 325°F. Drain any juices from the turkey cavity and place the turkey, breast side up, on a rack in a large, shallow roasting pan. Pat the turkey dry with paper towels.
- Prepare the turkey skin: Working from the cavity end, gently loosen the skin from the breast meat using your fingers, taking care not to tear it. Spread the softened truffle butter under the skin and massage it to distribute evenly over the breast.
- Season the cavity: Generously sprinkle the inside of the cavity with salt and pepper. Stuff the cavity with the onion wedges, garlic halves, and half of the thyme sprigs.
- Tie and season the turkey: Use kitchen string to tie the turkey legs together securely. Wrap a second length of string around the wings and body to hold the wings close. Brush the turkey all over with olive oil, then season with 2 tsp / 10 g salt and 1 tsp / 5 g pepper. Sprinkle chopped thyme leaves from the remaining thyme sprigs over the turkey.
- Roast the turkey: Place the turkey in the preheated oven and roast for 2½–3 hours, or until a meat thermometer inserted into the thickest part of the breast reads 71°C / 160°F. Do not baste the turkey during roasting. When the breast turns golden brown (about halfway through), loosely cover it with aluminum foil to prevent over-browning.
- Rest the turkey: Once cooked, remove the turkey from the oven and cover it tightly with aluminum foil. Let it rest in the pan for 15–20 minutes to allow the juices to redistribute.
- Carve and serve: Carve the turkey into slices and serve with the pan juices spooned over for extra flavor.
Recipe Tips:
- Loosen the Skin Carefully: When loosening the turkey skin to spread the truffle butter, take your time and be gentle to avoid tearing it. This ensures the butter spreads evenly and keeps the turkey moist and flavorful.
- Season Generously: Don’t skimp on seasoning the cavity and the skin. The salt, pepper, and thyme give the turkey a deep, rich flavor, so be sure to use the recommended amounts.
- Cover the Breast Midway: Keep an eye on the turkey while roasting. If the breast browns too quickly, cover it loosely with foil to prevent burning while the rest of the turkey cooks.
- Use a Meat Thermometer: For perfectly cooked turkey, check the temperature with a meat thermometer. Aim for 71°C / 160°F at the thickest part of the breast for juicy and tender meat.
- Rest Before Carving: Let the turkey rest covered in foil for 15–20 minutes after roasting. This step locks in the juices, ensuring every slice is moist and flavorful.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover roast turkey cool to room temperature first. Place the turkey in an airtight container or wrap it tightly in foil or plastic wrap, and refrigerate for up to 3 days.
- Freeze: Allow the turkey to cool completely before wrapping it tightly in heavy-duty aluminum foil or placing it in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Heat a skillet over medium heat, add a little broth or pan juices, and warm the turkey slices for 3–4 minutes, flipping occasionally to ensure even heating.
Nutrition Facts
- Calories: 948
- Total Fat: 49 g
- Saturated Fat: 15 g
- Cholesterol: 150 mg
- Sodium: 1,200 mg
- Potassium: 1,200 mg
- Total Carbohydrate: 7 g
- Dietary Fiber: 1 g
- Sugars: 2 g
- Protein: 114 g
Check out More Recipes:
Ina Garten Roast Turkey With Truffle Butter
Description
This delicious roast turkey recipe by Ina Garten is a simple yet luxurious way to elevate your holiday meal. Perfect for any festive table, the truffle butter adds a rich, earthy flavor, while the crispy golden skin seals in juicy tenderness. With common ingredients and straightforward steps, this dish is a surefire centerpiece for your feast!
Ingredients
Instructions
- Preheat the oven: Set the oven to 160°C fan / 325°F. Drain any juices from the turkey cavity and place the turkey, breast side up, on a rack in a large, shallow roasting pan. Pat the turkey dry with paper towels.
- Prepare the turkey skin: Working from the cavity end, gently loosen the skin from the breast meat using your fingers, taking care not to tear it. Spread the softened truffle butter under the skin and massage it to distribute evenly over the breast.
- Season the cavity: Generously sprinkle the inside of the cavity with salt and pepper. Stuff the cavity with the onion wedges, garlic halves, and half of the thyme sprigs.
- Tie and season the turkey: Use kitchen string to tie the turkey legs together securely. Wrap a second length of string around the wings and body to hold the wings close. Brush the turkey all over with olive oil, then season with 2 tsp / 10 g salt and 1 tsp / 5 g pepper. Sprinkle chopped thyme leaves from the remaining thyme sprigs over the turkey.
- Roast the turkey: Place the turkey in the preheated oven and roast for 2½–3 hours, or until a meat thermometer inserted into the thickest part of the breast reads 71°C / 160°F. Do not baste the turkey during roasting. When the breast turns golden brown (about halfway through), loosely cover it with aluminum foil to prevent over-browning.
- Rest the turkey: Once cooked, remove the turkey from the oven and cover it tightly with aluminum foil. Let it rest in the pan for 15–20 minutes to allow the juices to redistribute.
- Carve and serve: Carve the turkey into slices and serve with the pan juices spooned over for extra flavor.
Notes
- Loosen the Skin Carefully: When loosening the turkey skin to spread the truffle butter, take your time and be gentle to avoid tearing it. This ensures the butter spreads evenly and keeps the turkey moist and flavorful.
- Season Generously: Don’t skimp on seasoning the cavity and the skin. The salt, pepper, and thyme give the turkey a deep, rich flavor, so be sure to use the recommended amounts.
- Cover the Breast Midway: Keep an eye on the turkey while roasting. If the breast browns too quickly, cover it loosely with foil to prevent burning while the rest of the turkey cooks.
- Use a Meat Thermometer: For perfectly cooked turkey, check the temperature with a meat thermometer. Aim for 71°C / 160°F at the thickest part of the breast for juicy and tender meat.
- Rest Before Carving: Let the turkey rest covered in foil for 15–20 minutes after roasting. This step locks in the juices, ensuring every slice is moist and flavorful.
Ina Garten Roast Turkey With Truffle Butter