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INGREDIENTS |
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Whole turkey |
1,500 |
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g |
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Raw chicken livers |
200 |
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g |
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Lard |
200 |
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g |
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Black Norcia truffles |
200 |
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g |
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Salt |
To taste |
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Pepper |
To taste |
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PREPARATION |
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| 1. |
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Finely chop the chicken livers, the truffles (leaving a few thin slices that you will use to cover the turkey, and the lard. Add salt and lots of freshly-ground black pepper. Put the mixture into a bowl and blend it up well with a wooden pestle. Then let it set for a while. |
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| 2. |
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Remove all the turkey's innards and stuff if with the mixture you've just prepared. Before sewing up the openings, loosen the skin over the breast by pulling at the sternum and then slip in the slices of truffle (previously set aside) between the skin and the meat. Rearrange the skin and sew up the openings. |
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| 3. |
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Bake the bird in a 250° oven for at least 1 hour and 15 minutes, periodically basting it in its own juices. |
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CHEF'S NOTE |
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If you want to obtain a bit more sauce, place the baking sheet over a flame and add 2-3 spoonfuls of water, unleashing all the concentrated baked-on flavors of the meat juices. |
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Here we recommend a red wine, velvety and harmonious, with wild notes, like a Barolo, which should be uncorked an hour before serving, or a Malvasia with its uniquely intriguing bouquet. |
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