Truffled Turkey with White Wine Gravy

Remove the turkey from refrigeration and allow to come to room temperature for about an hour. Position a rack in the lower third of the oven and preheat the oven to 450°F.

While the oven is heating, rinse the turkey inside and out, and pat it dry. Mix the salt and pepper in a small bowl.

Working from the end with the large cavity, carefully run your fingers underneath the skin to loosen it, being mindful not to tear the skin. Rub the truffle butter under as well as over the skin. Sprinkle the salt and pepper mixture evenly in the turkey cavities and all over the skin. Fold the neck skin under the body, tuck the wing tips under breast, and tie the drumsticks together with string.

Place the turkey on a rack in a roasting pan, and pour in 2 cups of the stock. Tent with aluminum foil, being careful that the foil does not touch the turkey. Roast for 1 hour. Remove the aluminum foil and baste the turkey with the juices in the bottom of the roasting pan. Reduce the oven temperature to 375°F and pour 2 cups of the stock into the pan. Roast for 30 minutes.

Add 2 more cups of the stock to the pan. Continue to roast, basting the turkey every 30 minutes, until an instant-read thermometer inserted into thickest part of each thigh (close to but not touching bone) registers 170°F, another 1 to 1½ hours (2½ to 3 hours total).

Remove the pan from the oven and carefully tilt the turkey so the juices from inside the large cavity run into the pan. Transfer the turkey to a platter and let it stand, uncovered, for 30 minutes (the temperature of the thigh meat will rise to 175° to 180°F). Remove and discard the string.

Serve the turkey with the truffled gravy.

White Wine Gravy: Strain juices from the pan in which you roasted the turkey through a fine-mesh sieve into a 2-quart measuring cup, and skim off and reserve the fat (or use a fat separator). Straddle the roasting pan across two burners, and heat ¼ cup of the reserved fat over medium heat. Add the shallots and cook, stirring, until golden, about 2 minutes. Add the wine and boil, stirring and scraping up the browned bits, until the mixture has reduced to about 1 cup, 5 to 8 minutes.

Add enough of the stock to the reserved pan juices to bring the total to 4 cups. Strain the liquid through a fine-mesh sieve into a 2- to 3-quart heavy saucepan and bring to a boil.

Mix the flour with the truffle butter to make a roux, and add this to the boiling juices, whisking until thickened. Simmer, whisking occasionally, for 3 to 5 minutes. Season with salt and pepper.

Cook’s Note: If you can’t find truffle butter in your specialty grocery store, make your own: Mix together 7 Tbps. room-temperature unsalted butter, 1¾ tsp. truffle oil, and a bit of salt. Taste, and add more truffle oil as desired. Refrigerate until ready to use.

Reprinted from Sunday Suppers. Copyright © 2014 by Karen Mordechai. Photographs copyright © 2014 by Karen Mordechai. Published by Clarkson Potter, a division of Penguin Random House, LLC.