Name: Roasted Turkey with Black-Truffle Butter and Cognac Gravy
Cook time: 1 hour
Total time: 3 hours 15 minutes
Yield: Makes 8 to 10 servings
Ingredients: 6 ounces black truffle butter, at room temperature; 1 large shallot, minced (about 1/2 cup); 4 teaspoons kosher salt; 1 1/2 teaspoons freshly ground pepper; 1 12- to 14-pound fresh turkey, brought to room temperature (this will take 2 to 2 1/2 hours); 1 garlic head, sliced in half crosswise; 2 celery stalks, cut into large pieces; 2 onions, unpeeled and cut in wedges; 1 1/2 cups low-sodium chicken or turkey broth plus more if needed; 1 tablespoon vegetable oil; 1 turkey neck plus gizzard and heart, if available; 1 celery stalk, roughly chopped; 2 carrots, roughly chopped; 1 onion, unpeeled, quartered; 1/2 teaspoon black peppercorns; 1 bay leaf; 1/4 cup parsley stems; 2 thyme sprigs; 1/2 cup cognac; 2 tablespoons butter, softened; 2 tablespoons all-purpose flour; Kosher salt and freshly ground black pepper

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Roasted Turkey with Black-Truffle Butter and Cognac GravyCharles Masters, food styling by Chelsea Zimmer

Black truffle butter, available online and in fine grocery stores, adds a touch of aromatic luxury to the standard turkey. Rubbing the flavored butter under the skin allows the truffle flavor to permeate the meat while keeping it moist. Wear food-safe gloves to do this job; it makes it a lot neater and easier!

DO AHEAD:

The turkey can be seasoned and buttered up to 1 day ahead of time. Remove the turkey from the fridge 2 to 2 1/2 hours before roasting. The turkey stock can be made 2 to 3 days ahead of time.

Recipe notes

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