The Ultimate Thanksgiving Turkey – Gourmet Magazine Holiday Issue

I have been reading Gourmet Magazine for as long as I can remember. I would anticipate with excitement each issue’s arrival at my home and would wait for just the perfect time to turn its pages and soak up every word and image. Now, I wait with the same excitement for the Special Editions.  This season’s edition, Gourmet Holiday, is gorgeous gastronomy at it’s best.  It not only contains recipes that are a feast for your table, but each image is a feast for your eyes too

A few weeks back, Elizabeth and I had the honor of being invited to a special event held by Gourmet Magazine in NYC.  As a result, I’m able to share with you the Ultimate Turkey Recipe from the Holiday Special Edition.  For the other 119 equally amazing recipes, you’ll need to grab a copy for yourself.  Consider it a holiday present and share the love with your favorite foodies.   To stay on top of food trends and future editions, visit Gourmet Live online and follow on twitter @GourmetLive and ‘like’ on facebook at Gourmet Live.

The Holiday Special Edition is ON SALE NOW and available at retailers nationwide including Barnes & Noble, Hudson News, Whole Foods, and many more!

“We’ve gathered together 120 of Gourmet’s all-time favorite holiday recipes to create the ultimate seasonal survival guide. Complete with crowd-pleasing menus, stress-free party food, treats to make & give, and more, this special edition has everything you need to make your holidays easy, delicious and memorable.” More information ›

Roast Turkey with Black-Truffle Butter and White-Wine Gravy

Serves 8 | Active time: 45 minutes | Start to finish: 31/2 hours

  • 1 (12- to 14-lb) turkey at room temperature 1 hour
  • 6 oz black-truffle butter (see Cooks’ Note, right), softened, divided
  • 3 cups water, divided
  • 1/2 cup finely chopped shallots
  • 2 cups dry white wine
  • 4 cups hot Rich Turkey Stock (recipe follows)
  • 5 Tbsp all-purpose flour


  • kitchen string; 17- by 14-inch heavy flameproof
  • roasting pan with a flat rack; 2-qt measure or
  • fat separator; instant-read thermometer

> Preheat oven to 450°F with rack in lower third.
> Rinse turkey inside and out, then dry well. (Reserve or freeze giblets for another use.) Working from large cavity end, gently run your fingers between skin and meat to loosen skin, being careful not to tear it. Push two-thirds of the truffle butter (4 oz) under the skin, including thighs and drumsticks, and massage skin from the outside to spread butter evenly. Season turkey inside and out with a total of 21/2 tsp salt and 11/2 tsp pepper. Fold neck skin under body, then tuck wing tips under breast and tie drum-sticks together with string.
> Put turkey on rack in roasting pan and pour in 2 cups water. Roast, rotating pan 180 degrees after 1 hour and adding remaining cup water, until thermometer inserted into fleshy part of each thigh and thickest part of each breast and wings (test all; close to but not touching bone) registers 165 to 170°F, 13/4 to 2 hours total.

> Carefully tilt turkey so that juices from inside the large cavity run into the roasting pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175°F). Discard string.
> Strain the pan juices through a fine-mesh sieve into a 2-qt measure and skim off fat (or use a fat separator), reserving fat.
> Straddle roasting pan across 2 burners and cook shallots in 1/4 cup reserved fat over medium heat, stirring, until golden, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until mixture is reduced to about 1 cup, 5 to 8 minutes.
> Add enough turkey stock to reserved pan juices to bring total to 4 cups, then add to wine mixture and bring to a boil. Strain through a fine-mesh sieve into a 2- to 3-qt heavy saucepan, discarding solids, and bring to a boil.
> Mix flour with remaining 2 oz truffle butter to make a paste, then add to boiling sauce, whisking until thickened. Simmer, whisking occasionally, 3 to 5 minutes. Season with salt and pepper.
> Serve turkey with gravy. COOKS’ NOTES: Black-truffle butter can be found at many supermarkets and at
> Butter can be put under skin 1 day ahead; chill turkey, covered with plastic wrap. Be sure to bring turkey to room temperature before cooking.
> For more tips on making gravy, see page 120.

Rich Turkey Stock

Makes about 10 cups | Active time: 20 minutes | Start to finish: 5 hours

  • 5 lb turkey parts such as wings, drumsticks, and thighs
  • 2 medium yellow onions, left unpeeled, trimmed and quartered
  • 2 celery ribs, cut into 2-inch lengths
  • 2 carrots, cut into 2-inch lengths
  • 4 qt cold water, divided
  • 5 parsley stems (without leaves)
  • 1 Turkish bay leaf or 1/2 California
  • 8 black peppercorns


  • 17- by 14-inch flameproof roasting pan

> Preheat oven to 500°F with rack in lowest position.
> If using turkey wings, halve at joints with a cleaver or large knife, then, to enhance stock flavor, crack wing bones in several places with back of cleaver or knife. (No need to crack bones if using other parts.) Pat turkey dry. Roast turkey parts, skin sides down, in dry roasting pan, turning once, until browned well, about 1 hour. Transfer to an 8-qt stockpot using tongs, reserving fat in roasting pan.
> Add onions, celery, and carrots to fat in pan and roast, stirring halfway through, until golden, 25 to 30 minutes. Add vegetables to turkey in stockpot.
> Straddle roasting pan across 2 burners, then add 2 cups water and deglaze by boiling, stirring and scraping up brown bits, approximately 1 minute. Add deglazing liquid to turkey and vegetables in the stockpot, then add remaining 31/2 qt water along with remaining ingredients and 1 tsp salt. Bring to a boil, then reduce heat and gently simmer, uncovered, 3 hours.
> Strain stock through a large fine-mesh sieve into a large bowl, discarding solids. (You will have about 10 cups stock.) If using immediately, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, chill, uncovered, until cool, then cover, before skimming fat (it will be easier to remove when cool or cold).

COOKS’ NOTE: Stock can be chilled in an airtight container up to 1 week or frozen up to 3 months.


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