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1
Cover the backs, necks, gizzards and giblets with 4 to 5 quarts water and bring to a boil.
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2
Reduce heat and allow to simmer very slowly for about 4 to 5 hours.
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3
If you wish a richer broth, add a fowl for the last 2 hours.
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4
(The meat may be frozen afterward and used for crepes, salad or other chicken dishes.)
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5
Season to taste with salt and pepper.
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6
Strain, cool, and remove excess fat.
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7
Clean the turkey.
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8
Slice most of the truffles, slip them under the skin of the turkey breast and thighs and allow to stand for an hour or so.
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9
Bring the broth to the boiling point in a large kettle or braising pan.
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10
Add the turkey and bring to the boil once more.
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11
Reduce heat and let the turkey simmer, covered, allowing about 20 to 22 minutes per pound.
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12
Cook just to the point of maximum juicy tenderness do not overcook.
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13
Remove the cooked turkey to a large hot platter.
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14
Reduce 4 cups of the broth to 2 cups over a brisk flame.
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15
Add the Bechamel sauce and blend thoroughly.
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16
Blend the heavy cream with the egg yolks and gradually stir into the sauce.
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17
Continue stirring until the mixture is smooth and velvety.
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18
Season with salt and ground white pepper and add a few finely chopped truffles.
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19
Serve this elegant dish with the sauce, rice and spinach timbales.
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20
Drink a delicious young Fleurie.
