Roast turkey with truffles and grape sauce is a marvelous dinner for Christmas or entertaining. The succulent light meat is absolutely delicious with rich, fruity sauce. A beautiful centerpiece dish!
For a delicious side with this turkey, try baby potatoes with crispy onions.
Roast turkey with truffles and grape sauce
- 1 medium turkey
- 150ml kosher salt
- 120g sugar
- water, to cover
- 125g butter
- 1 large black truffle, thinly sliced
- a handful of fresh thyme
- 1 whole orange
- 6 cloves
- 125ml (½ cup) maple syrup, to glaze
- 250g red or green seedless grapes
- 250ml (1 cup) Madeira wine
- 50ml brandy
- 25ml sugar
- 25ml red wine vinegar
- 150g butter
- a pinch of salt and white pepper
Place the turkey, salt and sugar in a container, and cover with water. Allow the turkey to soak overnight in the brine.
For the sauce, place grapes, wine, brandy, sugar and vinegar in a saucepan and bring to a boil.
Lower the heat, reduce the liquid by half and top the sauce with the butter. Season to taste.
Preheat the oven to 180°C.
Carefully loosen the breast skin with your fingers and rub the butter between the meat and skin.
Place a few slices of truffle and the thyme leaves under the skin and fill the cavity with thyme sprigs and the orange, studded with the cloves. Bake in the oven for 1 hour and 15 minutes or until the turkey thermometer pin pops out. Brush the turkey every 15 minutes with the roasting juices and finish by glazing with the maple syrup. Serve warm or at room temperature.