While I'm not the biggest fan of Thanksgiving food, turkey is one part of it I always look forward to. When I was a kid my mom used to make me and my brother non-Thanksgiving dishes because we despised the traditional food so much. As a grown up, I've gotten over my pickiness, but it's still not my favorite, so I like to put a spin on the expected dishes to make them more fun but keep things classic.
Some people like dark meat, others like white meat... The good news is, nowadays, you can buy them already separated for you and the cook time is quicker which means more time with the family! The truffle addition to this turkey makes it unique and the gravy makes it extra decadent. You could do this with any part of the turkey or the whole bird!
1/2 cup truffle butter or lard
1 tbsp olive oil
2 tsp minced garlic
2 tsp kosher salt, plus more for sprinkling
1 tsp truffle salt
1 tsp pepper, plus more for sprinkling
1 (4 to 5 lb) whole, bone-in turkey breast
1 tbsp truffle oil
3 tbsp all-purpose flour
1 1/2 to 2 cups chicken stock, plus more for thinning
1. Preheat oven to 325 degrees. Combine the truffle butter or lard, olive oil, garlic, kosher salt, truffle salt, and pepper in a small bowl. Rinse the turkey well and pat dry. Turn the bird over and sprinkle kosher salt and pepper lightly all over the backside of the breast. Place skin side up, on a rack over a baking sheet.
2. Using your fingers, loosen the skin of the breast and smear half the butter mixture all over the inside of the breast. Smear the remaining butter over the skin evenly. Roast for 1 1/2 to 2 hours or until the thickest part of the breast reads 165 degrees. Tent with foil.
3. Heat a medium saucepan over medium high. Pour the turkey drippings from the bottom of the baking sheet and the truffle oil into the saucepan. Whisk in the flour and continue whisking for about 2 minutes until cooked. Slowly pour in the chicken stock, whisking constantly until thickened. Lower heat, add salt and pepper to taste and more stock to thin. Carve the turkey breast meat off the bone, slice into pieces, and serve warm gravy alongside.
CHEERS TO HAPPY EATING!!!