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1
Coarsely chop 1 1/2 truffles; place in processor.
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2
Add butter; process mixture until well blended and truffles are finely chopped, about 1 minute.
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3
Season truffle butter with salt and pepper.
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4
Thinly slice remaining 1/2 truffle; cover and chill.
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5
Rinse turkey inside and out; pat dry with paper towels.
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6
Sprinkle main cavity with salt and pepper.
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7
Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
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8
Rub truffle butter, 1 tablespoon at a time, over breast meat under skin.
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9
Rub any truffle butter that remains on hands all over outside of turkey.
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10
Place turkey on small rack set in large roasting pan.
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11
Using kitchen string, tie 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves together.
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12
Repeat with remaining 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves.
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13
Place 1 herb bouquet in main cavity of turkey and 1 in neck cavity.
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14
Tie legs together loosely to hold shape.
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15
Cover turkey with plastic wrap.
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16
Chill overnight.
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17
Preheat oven to 375F.
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18
Tuck turkey wings under.
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19
Place shallots and turkey neck around turkey in pan.
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20
Sprinkle turkey, shallots, and neck with salt and pepper.
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21
Roast until turkey and shallots are golden brown, about 1 hour 15 minutes.
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22
Gently stir shallots.
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23
Pour 1 cup broth over turkey.
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24
Roast 30 minutes.
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25
Pour 1 cup broth over turkey.
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26
Cover turkey breast and legs loosely with foil.
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27
Roast until instant-read thermometer inserted into thickest part of thigh registers 175F, basting every 30 minutes with pan drippings and adding 1 cup more broth to pan after 45 minutes, about 1 hour 15 minutes longer.
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28
Transfer turkey to platter; tent loosely with foil.
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29
Let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
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30
Using slotted spoon, transfer shallots to bowl.
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31
Discard turkey neck.
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32
Pour pan juices into 4-cup measuring cup.
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33
Spoon off fat from top of pan juices, reserving 6 tablespoons fat.
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34
Discard remaining fat.
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35
Add enough chicken broth to pan juices to measure 3 cups.
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36
Pour Cognac into roasting pan; place over low heat and bring to boil, scraping up any browned bits.
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37
Add to pan juices.
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38
Melt 2 tablespoons reserved turkey fat in heavy large saucepan over medium-low heat.
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39
Add flour and stir 1 minute.
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40
Gradually whisk in pan juices.
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41
Boil until sauce thickens very slightly, whisking occasionally, about 5 minutes (gravy will be thin).
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42
Stir reserved sliced 1/2 truffle into gravy.
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43
Season with salt and pepper.
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44
Cover to keep warm.
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45
Melt 4 tablespoons fat in heavy large skillet over medium-high heat.
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46
Add chestnuts and saute until heated through, about 5 minutes.
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47
Add roasted shallots and chopped parsley; saute until heated through, about 4 minutes.
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48
Season with salt and pepper.
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49
Surround turkey with chestnut-shallot mixture.
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50
Serve with gravy.
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51
*Available at specialty foods stores and some supermarkets.
