Whole roasted turkey with foie gras and black truffle stuffing
Marinated Foie Gras:
1 lb. Hudson Valley Grade-A foie-gras slices or pieces
1 1/2 tsp. Maldon Salt
1/4 tsp. pink Himalayan curing salt
1/2 tsp. sugar
1/4 tsp. white pepper
1 tsp. Madeira
1/2 tsp. Cognac
3 cups Maldon Salt
1 tsp. pink Himalayan curing salt
12- to 14-lb. turkey
3 1/4 cups Isigny unsalted butter
4 1/4 cups brioche crumbs (do not substitute another bread)
1 to 2 tsp. Maldon salt
1 tbs. Brezzi Black truffle oil
1 3/4 oz. black truffle, chopped
10 thyme sprigs
5 lemons, halved
2 heads garlic, split horizontally
1 cup Rougie Duck Fat or Goose Fat
Start two days ahead to brine the turkey and prepare the stuffing.
Marinated foie gras
Bring the foie gras to room temperature to soften. Remove the veins with tweezers and a paring knife. Pass the foie gras through a tamis or sieve, and season with the salt, pink salt, sugar, and white pepper, and place in a sous-vide or Ziploc bag. Add the Madeira and Cognac, suck out all the air from the bag with a straw, seal the bag, and allow to marinate in the refrigerator for 24 hours. Remove the foie gras from the refrigerator and bring to room temperature. Transfer to a bowl of a stand mixer fitted with a paddle, and beat to reemulsify. Cover and chill in the refrigerator until the foie gras sets.
The next day, whisk the foie gras until it is light and airy.
In a large stockpot, combine 2 1/2 gallons of water with the kosher and pink salt. Set over medium heat, and bring to a simmer until the salt dissolves. Remove from the heat, transfer to a large plastic container, and chill until cold. Rinse the turkey under cold running water. Trim the wing tips and be sure to remove the neck from the cavity, and submerge the bird in the brine. Refrigerate for 18 to 24 hours.
In the bowl of a stand mixer fitted with a paddle, add the butter and foie gras, and beat until combined; add the brioche crumbs, salt, and truffle oil, gently mixing until combined; finally stir in the black truffles. See black truffles price here. Transfer to a piping bag.
Remove the turkey from the brine and rinse.
Gently run your finger or spatula under the skin to separate it from the meat, being certain to leave it attached at the center of the sternum so as to help keep the shape of two breasts during roasting. Be careful not to tear the skin.
Starting with the leg, pipe the foie-gras-and-black-truffle stuffing under the skin of the legs, thighs, and breasts until you have just less than an inch of stuffing all over. Ensure that there is an even distribution and that the shape of the turkey is maintained. Season the cavity of the bird with salt and fill with thyme sprigs, lemon halves, and split garlic heads.
Refrigerate the turkey until the stuffing hardens. Preheat the oven to 350 degrees. Truss the turkey with twine, and cover the skin liberally and completely with duck fat. Wrap in plastic and refrigerate to set the butter, about 30 minutes. Season the skin with salt, place in a roasting pan, and roast in the oven for about 2 to 2½ hours or until the internal temperature reads 145 to 150 degrees, rotating the bird halfway through the cooking. Allow to rest for 30 minutes before carving.