Truffle Butter Turkey

My friend Courtney raved about this turkey recipe. It wasn't so much a recipe, as it was an idea of adding truffle butter to the turkey. I love turkey, I love truffles, I certainly love butter. This was a no brainer. Truffle butter turkey was happening. I always buy an extra turkey around the holidays to store in the freezer to have a Sunday in the winter. The gravy was amazing, the truffle flavor was present, but not overpowering. I always stuff my turkey, no matter what Alton Brown says, I think it is the only way to go. Stuffing from the bird is a thing of beauty. And it is all the more beautiful flavored with truffles.  This recipe is a combination of my family recipe for drunken turkey, with the addition of truffle butter and some Martha Stewart gravy thrown in for good measure.

Truffle Butter Turkey

Turkey:
1 whole fresh turkey
½ cup unsalted butter
2 cups dry white wine
4 bay leaves
1 3 ounce container truffle butter
1 cup chicken or turkey stock.

Gravy:
Pan drippings
1 cup dry white wine
¼ cup flour
4 cups chicken or turkey stock
2 tablespoons butter
Coarse salt and freshly ground pepper

Let turkey stand at room temperature for 1 hour. Combine butter, wine and whole bay leaves in small saucepan over medium heat. Bring to a simmer and remove from heat.

Preheat oven to 425 with rack in the lowest position. Rinse inside and outside of turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a roasting pan. Tuck wings under turkey. Season cavity with salt and pepper and fill cavity with stuffing. Using your fingers to gently pull the skin from the turkey, spread the truffle butter between the turkey skin and the meat. Pour stock in the bottom roasting pan.

Place turkey, legs first, into oven. Roast for 30 minutes, then baste with wine butter mixture. Reduce temperature to 350 and roast, basting with wine butter mixture every 30 minutes for 2 ½ hours. Add more stock to pan if necessary to prevent pan drippings from burning. Roast until skin is golden brown and thickest part of thigh registers 165 on a meat thermometer. Transfer turkey to a rimmed baking sheet, reserving pan juices and roasting pan, let rest for 30 minutes before carving.

Pour reserved pan juices into a gravy separator and let stand 10 minutes. Pour or spoon off fat.
Place reserved roasting pan on 2 burners over medium heat. Add wine and bring to a gentle simmer, scraping brown bits with a wooden spoon. Whisk flour and stock in a large bowl until combined. Add defatted pan juices, whisking to combine, then pour into roasting pan. Simmer, stirring occasionally, until reduced by half and thickened, 10 to 15 minutes. Remove pan from heat and whisk in butter. Strain through a sieve and discard solids. Season with salt and pepper.

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Short Ribs in the Crockpot

These aren't nearly as tasty as my go to Short Ribs recipe, but they are so much easier.  The truffle oil adds such a nice depth of flavor and earthiness to the dish.  It takes a typical weeknight Crockpot meal into something a little more special.  And who doesn't love truffle oil?

Short Ribs in the Crockpot

1 medium onion, chopped
3 to 5 yukon gold potatoes, quartered
3 to 5 carrots, peeled and cut into 2” pieces
2 pounds beef short ribs
1 cup beef broth
1 cup red wine
2 tablespoons tomato paste
¼ cup flour
½ teaspoon pepper
½ teaspoon salt
3 sprigs fresh thyme
2 cloves garlic, minced
1 teaspoon truffle oil

Layer the onion, potatoes, carrots and short ribs in the crockpot. In a small bowl, combine broth, wine, tomato paste and flour. Whisk to combine. Pour over the short ribs. Season with salt and pepper; add the thyme and garlic. Cover and cook on low for 8 hours. Drizzle the truffle oil over each serving.

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Shoestring Fries with Truffle Oil

One of my most favorite french fries is the shoestring fry. Houston's has a great shoestring fry and now I can replicate it at home. I made half the batch with truffle oil and the other half without. Of course, C preferred the plain version better. These fries are easy to make and the truffle flavor really makes them decadent. This recipe polished off my bottle of white truffle oil, so I am in the market for another. I got this one at Williams-Sonoma and it was so-so. Amazon seems to have a large selection, anyone have any recommendations?

Truffle Oil Shoestring Fries
printable recipe

2 russet potatoes
vegetable oil
2 teaspoons kosher salt
1 teaspoon truffle oil

Peel potatoes and cut into a 1/8” julienne slice using a mandoline. Soak in cold water for 1 hour. Drain. Pat dry.

Heat oil to 350F. Fry the fries in batches, for 3 to 5 minutes until browned. Remove and drain. Let cool.

Sprinkle with salt while the fries are hot. Just before serving, drizzle with the truffle oil.

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Slow baked salmon, truffle mashed potatoes, French green beans

I had the most amazing wedding menu:

Butternut squash ravioli, black trumpet mushrooms, sage brown butter

Sweet pea soup, vegetables, croutons

Steamed shrimp salad, avocado, mushroom, tomato-champagne vinaigrette

Slow baked salmon, truffle mashed potatoes, French green beans

Grilled New York strip steak, gingered mushroom, soy caramel sauce

Wedding Cake

All dishes (minus the cake) were Jean-Georges' creations and everything was amazing. I recently found many of his recipes online, including the salmon. The original dish that I enjoyed at the long gone Bank had brussel sprouts instead. I decided to recreate it for a friend for dinner this evening. Only no fresh truffles here, I had to sub in truffle oil. The first picture is from my wedding, the second is from this evening. I have no clue how he got the emulsion so thick.

Slow Baked Salmon with Truffled Mashed Potatoes
Executive Chef Jean George Vongerichten, Jo Jo and Vong, Manhattan

Mashed Potatoes

Ingredients:
2 lb. Yukon Gold Potatoes
Salt and Freshly Ground Pepper
3 tbls. Butter
3/4 cup Milk (I used half and half)
1/2 lb. Truffle (chopped) (I used truffle oil)

Method: Boil the potatoes in salted water to cover, until soft. Remove, peel and pass through a ricer. Bring milk to a boil. Return potatoes to the pot over very low heat and stir in the butter and the milk until smooth and creamy. Season with truffle, salt and pepper as necessary. Keep warm.

Truffle Vinaigrette

Ingredients:
1 1/2 tbls. Truffle Juice
1 1/2 tbls. Truffle Paste
1/2 tbls. Sherry Vinegar
1/2 cup Grapeseed Oil
1 tbls. Lemon Juice
1 tbls. Boiling Water
Salt and Freshly Ground Pepper

Method: Mix all ingredients except oil in blender. Blend well then drizzle in oil and season with salt and pepper.

To Serve:
4- 6 oz. Salmon Steak (skin on)
2 Brussels Sprout (sliced and blanched)
4 tbls. Chive (chopped)
1 tbls. Butter
Cracked Black Pepper
Coarse Salt

Method: Smear a baking dish with the butter and place the salmon, skin side up, on the butter. Let sit while you pre heat the oven to 275 degrees F. Put the salmon in the oven and set the timer for 12 minutes. Check the salmon after 12 minutes, the skin should peel off easily, it should flake, and an instant read thermometer should display about 120 degrees. Lift skin and scrape off the gray fatty matter on the skin side. Sprinkle with some coarse salt and cracked black pepper. Place a portion of mashed potatoes on a plate. Top with a piece of salmon. Drizzle truffle vinaigrette all around the plate and garnish with Brussels sprouts and minced chives.

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