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Roasted Turkey with Black-Truffle Butter and Cognac Gravy Recipe

kept bykwishall
recipe byEpicurious

6 ounces black truffle butter, at room temperature
1 large shallot, minced (about 1/2 cup)
4 teaspoons kosher salt
1 1/2 teaspoons freshly ground pepper
1 12- to 14-pound fresh turkey, brought to room temperature (this will take 2 to 2 1/2 hours)
1 garlic head, sliced in half crosswise
2 celery stalks, cut into large pieces
2 onions, unpeeled and cut in wedges
1 1/2 cups low-sodium chicken or turkey broth plus more if needed
1 tablespoon vegetable oil
1 turkey neck plus gizzard and heart, if available
1 celery stalk, roughly chopped
2 carrots, roughly chopped
1 onion, unpeeled, quartered
1/2 teaspoon black peppercorns
1 bay leaf
1/4 cup parsley stems
2 thyme sprigs
1/2 cup cognac
2 tablespoons butter, softened
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper



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