Roasted Turkey

Day 1: Brine turkey for 2 days. Measure out water plus turkey as total weight, then add salt and sugar percentages accordingly. If you don’t have time, you can be more aggressive on salt and cut the brine period.

Day 3: Take out butter and let it come up to room temperature.

Cook out all the water content of the mushroom until you see no moisture on the bottom of the pan. Let the mushroom chill to room temperature.

Mix butter and duxelles, then add some chopped truffle. Don’t bother using fresh truffles here, the long roast on turkey will destroy their quality.

Take out turkey from the brine and pat dry.

Stuff duxelles butter under the skin and all the crevices.

Place onion or lemon in the cavity, truss the turkey and set it on the roasting pan.

Chill turkey in the fridge uncovered overnight to dry the skin.

Day 4: Take out turkey 1-2 hours before roasting to let it come up to temperature.

Place onion, carrot, and celery under the roasting pan.

Preheat oven to 275ºF.

Roast the turkey at 15 minutes per lb and baste with butter/fat drippings every 30-45 minutes. Turn roasting pan’s position 180º halfway through to ensure everything’s cooking evenly.

Rest 2-3 hours covered in tin foil.