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- Grind 2 pounds fresh pork fat, 1/2 pound raw poultry livers and the peelings of 1 1/2 pounds truffles through the finest blade of the meat grinder.
- Blend the mixture in a mortar with salt, pepper and a pinch of thyme until it is reduced to a smooth paste.
- Press it through a fine sieve.
- Put one quarter of the paste into a saucepan with the truffles (quartered or left whole).
- Season with salt, pepper, thyme and powdered bay leaf.
- Stir over a low flame for 10 minutes.
- Stir the hot forcemeat into into the rest of the forcemeat stuffing.
- Add 2 ounces of Cognac and mix well.
- After the forcemeat has cooled, stuff the turkey.
- Sew up the opening.
- Sprinkle 12 large slices of truffle with salt, pepper and Cognac.
- Loosen the skin of the turkey breast by slipping the fingers under the skin.
- Lay 4 of the truffle slices over the breast meat on each side.
- Loosen the skin from the legs in the same way.
- Insert 2 truffle slices over the leg meat on each side.
- Truss the turkey.
- Store it in the refrigerator for two days so the flavor of the truffles will permeate the bird.
- Traditionally, truffled turkey is roasted on a spit.
- To roast in the oven, lard the breast with strips of pork fat.
- Wrap the turkey completely in buttered heavy paper.
- Roast the bird in an open roasting pan in a moderate oven (350ºF).
- Roast for 2 1/2 to 3 hours.
- Unwrap the turkey during the last 1/2 hour of roasting to brown it.
- Serve with either the pan gravy or with sauce Periguenx to which the pan juices are added.
List of ingredients required:
- 2 pounds fresh pork fat.
- 1/2 pound raw poultry livers.
- 1 1/2 pounds truffles.
- 12 large slices of truffle.
- Powdered bay leaf.
- Strips of pork fat.
- Optional: Sauce periguenx.