Photo Credit: Elizabeth Newman
If you’re looking for that wow-factor in a Thanksgiving turkey, don’t look any further – not only is this bird super easy and fuss-free to cook, but it has a fantastic umami flavor from black truffle salt and truffle butter. What makes this turkey so easy is that it’s spatchcocked – basically, you cut out the backbone which allows you to cook the turkey almost flat (you can ask the butcher to do this for you – but if you have a good pair of kitchen shears, you can conquer it yourself!).
By cooking the turkey this way, it cooks more quickly and evenly… plus there’s more skin being exposed to get crispy-crackly. Forget cooking your bird for 3 to 4 hours – this method literally cuts it in half. Dry brine the bird a day or two in advance, so that on the day of, all you have to worry about is throwing it in the oven.
Crispy Truffled Turkey
- 2 tablespoons kosher salt
- 2 teaspoons black truffle salt
- 1 teaspoon fresh thyme leaves chopped
- 1/2 teaspoon red pepper flakes
- One 12-pound turkey back bone and keel bone removed
- 4 sprigs fresh thyme
- 3 stalks celery halved
- 2 carrots halved
- 2 sprigs fresh rosemary
- 1 onion quartered
- 2 tablespoons black truffle butter melted
- 2 tablespoons extra-virgin olive oil
- 4 cups unsalted chicken broth such as Kitchen Basics
- 4 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon black truffle salt
- As seen on: Giada's Holiday Handbook, Episode 2. Classic Thanksgiving.
- In a small bowl, mix the kosher salt, truffle salt, chopped thyme and pepper flakes. Lay the turkey flat on a rimmed baking sheet, skin-side down, and then pat it dry with paper towels. Generously sprinkle the inside of the turkey with half of the seasoning mixture, being sure the hit the thick parts a bit heavier than the thin parts. Flip the turkey and sprinkle the skin side with the remaining seasoning. Cover the turkey with a piece of loose parchment paper and refrigerate for at least 12 hours or up to 24 hours.
- Preheat the oven to 450 degrees F.
- Rest the turkey at room temperature for 30 minutes before roasting.
- On a clean, rimmed baking sheet, scatter the thyme sprigs, celery, carrots, rosemary and onions. Pat the turkey dry one more time and place on the bed of vegetables skin-side up. Tuck the wings under the shoulders. Mix together the truffle butter and oil in a small bowl. Pour the butter mixture over the bird and brush evenly on the skin. Roast until an instant-read thermometer reads 155 degrees F in both the thigh and the thickest part of the breast, about 1 hour and 20 minutes.
- Place the turkey on a cutting board to rest for 20 minutes before carving. Strain any juices from the bottom of the baking sheet and skim off any fat that may rise to the surface. Carve the turkey.
- In a medium saucepan set over medium-high heat, heat the chicken broth, thyme sprigs and bay leaf. Bring to a simmer, then reduce the heat to maintain a simmer. In a small bowl, whisk the cornstarch and 1/4 cup water until smooth and no lumps remain. Whisk the cornstarch slurry into the simmering broth. Continue to whisk until smooth and thick, about 5 minutes. Whisk in the reserved turkey drippings, the kosher salt and truffle salt. Remove the thyme sprigs and bay leaf and serve the gravy with the carved turkey.