Ingredients
80g truffle butter
50g butter
2 cloves of garlic, peeled and finely sliced
A sprig of fresh sage, roughly chopped
1 small red onion, peeled and finely sliced
A big handful of fresh breadcrumbs
100g chestnuts, cooked and shelled
300g pork mince
1 egg, beaten
Salt and freshly ground black pepper
4kg fresh turkey, giblets removed
Method
Preheat your oven to 240°C, 475°F, gas mark 9.
Take the truffle butter out of the fridge and leave it to soften slightly. Meanwhile,
melt the butter in a frying pan, and add the garlic and sage and, after about 30
seconds, the onion. Fry gently until soft and golden brown. Take off the heat, add
the breadcrumbs and, while the mixture is cooling, chop the chestnuts and stir
themin. When thestuffingiscold,addthe mince,eggandlots ofseasoning,and
mix well. Pluck any stray feathers from the turkey and wipe it, inside and out with
kitchen paper. Lay the turkey breast-side up, with the legs pointing away from
you.Gentlypeelbackthe edgeofthe skincoveringthe breast.Work yourfingers,
then your hand, under the breast skin. Carefully loosen the skin from the breast
meat, keeping it attached at the sides and without ripping any holes in it. Smear
the softened truffle butter under the skin over the breast meat. Replace the skin
and smear any remaining butter over the top of the skin and over the drumsticks.
Stuff the neck of the turkey with the stuffing and secure with a cocktail stick.
Season the turkey well, cover the breast with foil, and place in the oven. After 15
minutes, turn the oven temperature down to 150°C, 300°F, gas mark 2 and roast
for 2.5 hours, basting frequently. Remove the foil 45 minutes before the end of
the cooking time, and continue cooking until the juices run clear when you pierce
the thigh with a knife. Take the turkey out of the oven and leave to rest for 30
minutes before carving.
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Vin Santo Salad
