TRUFFLE TURKEY
Serves : 4 - 6 /
Preparation Time : 60 Minutes /
Cooking Time : According to turkey weight
La Cornue® Elements Used:
- Château: Grill or burners or induction module and gaz oven
- Cornufé: burners or induction module and electric oven
- Château: Grill or burners or induction module and gaz oven
- Cornufé: burners or induction module and electric oven
Ingredients
Turkey
1
Truffle (strips or broken)
50g
Salted butter
50g
Cooked chestnuts
200g
Golden type apples
2
Medium ceps
300g
Directions
- The day before, prepare the chicken
- In a salad bowl, mix the butter and the truffle, separate the mixture in 4, make small palets of butter, reserve in the fridge.
- With the index finger, peel off the skin of the chicken and slide the pucks of truffle butter on the legs and thighs. Put the chicken in a freezer bag so that it will take all the truffle aromas until the next day.
- Peel, wash and cut the ceps in half lengthwise, oil lightly.
- Wash, remove the core and cut the apples into 10, oil lightly.
- Grill the ceps and the apples so that they are well marked, the cooking will finish in the oven with the poultry.
- Place the poultry in a dish, drizzle with a tablespoon of oil and cook at 170°C (time depending on weight).
- Remove the poultry and let it rest for 20 min.
- Arrange the chestnuts, ceps and apples around the poultry and return to the hot turn off oven for 15 to 20 minutes.
And to extend your La Cornue® experience, take a look at our cookware.
