White Truffle Butter Turkey
(FYI Truffle is a mushroom)
1 (12 to 17 pound) fresh turkey, with giblets removed
3 ounces white truffle butter, at room temperature (bought at whole foods)
Kosher salt and freshly ground black pepper
Large bunch fresh thyme
1 large onion, unpeeled and cut into eights
1 whole head garlic, unpeeled and cut in half crosswise
Good olive oil
Preheat the oven to 325 degree F.
Drain any juices from the turkey and place it on a flat rack in a large rack in a large, shallow roasting pan. Pat the turkey dry with paper towels. Make sure the turkey is totally dry!
Working from the large cavity end, gently run your fingers between the skin and meat to loosen the skin, taking care not to tear the skin (Ladies take off those rings!) Place the soften butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
Sprinkle the cavity generously with salt and pepper. Place half of the thyme sprigs in the cavity along with the onion and garlic. Tie the legs and wings close to the body of the turkey.
Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey. Roast turkey for 2 1/2 to 3 1/2 hours, 20 mins per pound.
Remove from the oven, cover tightly with aluminum foil and allow to rest 15 to 20 minutes. I believe that this is very important, it allows the juices to settle! Carve and serve with the pan juices.