Roasted Turkey with Black Truffle Butter and Cognac Gravy
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Elevate your Thanksgiving feast with this Roasted Turkey with Black Truffle Butter and Cognac Gravy—a rich, aromatic centerpiece that blends gourmet flair with timeless tradition. Featuring a JENNIE-O® All-Natural* Young Turkey, this recipe infuses the bird with the earthy decadence of black truffle butter and the deep, savory complexity of a cognac-kissed gravy.
With its golden, buttery skin and velvety gravy made from scratch, this turkey is ideal for gatherings of 8 to 10. Whether you’re hosting a formal dinner or simply want to treat your loved ones to something extraordinary, this dish is a celebration of flavor, heritage, and the joy of sharing a beautiful meal.
*Minimally processed. No artificial ingredients
Total Time
up to 4 hours
Serving Size
Makes 8 to 10 Servings
6
ounces purchased black truffle butter, at room temperature
1/2
cup minced shallots
1
tablespoon kosher salt
1 1/2
teaspoons freshly ground black pepper
1
(12 to 14-pound) JENNIE-O® All-Natural* Young Turkey *Minimally processed. No artificial ingredients, thawed, giblets and neck removed
1
garlic head, sliced in half crosswise
2
celery stalks, including leaves, cut into chunks
2
small onions, cut in wedges
1 1/2 to 2
cups chicken broth
Cognac Gravy:
1
tablespoon vegetable oil
1
celery stalk, roughly chopped
2
carrots, roughly chopped
1
onion, peeled quartered
6
cups water
1/2
teaspoon black peppercorns
3
thyme sprigs
3
sprigs parsley
1
bay leaf
1/2
cup cognac
3
tablespoons butter
3
tablespoon flour
1.
Heat oven to 400°F. In bowl, combine truffle butter, shallots, salt and pepper, mixing until smooth. Carefully separate turkey skin from breast by sliding your hand beneath skin. Also separate some skin from around thigh. Smear most of the truffle butter mixture under the skin. Spread remainder on outside of turkey. Massage the outside of bird to evenly spread the butter under skin.
2.
Place garlic halves into cavity. Tie legs together with kitchen twine. In large roaster, scatter celery, carrot chunks and onion wedges. Place roasting rack on top of vegetables. Set turkey on rack. Pour 1½ cups broth into pan. Place turkey in center of oven. Roast 30 minutes. Reduce oven temperature to 325°F. Continue roasting, about 2 to 3 hours basting occasionally until turkey is done, or until meat thermometer inserted in thickest part of thigh reads 175°. Add more broth if pan looks dry during roasting. Do not let drippings burn.
3.
While turkey roasts, make gravy stock. Heat large saucepan over medium-high heat. Add 1 tablespoon oil. Add rough chopped vegetables and onion. Sauté until golden and caramelized. Add water, peppercorns, thyme, parsley and bay leaf. Bring to simmer. Cook up to 2 hours, or until reduced to 2 cups liquid. Strain stock into bowl. Set aside.
4.
When turkey is done, remove turkey and rack together onto a sheet pan. Cover loosely with foil. Let rest. Pour off excess fat from roasting pan; discard, saving drippings and browned bits. Set roasting pan onto two burners on stovetop. Pour cognac into roasting pan. Turn burners to medium heat and carefully ignite cognac using a long lighter. When flames die down, cook 3 to 5 minutes. Strain roasting pan juices into the reserved stock bowl.
5.
In medium saucepan over medium heat, melt butter. Whisk in flour to create a roux. Cook 1 minute. Carefully whisk stock into roux. Allow to simmer until gravy is desired thickness. Season to taste with salt and pepper.
Nutrition information not available.
