Braised Truffled Turkey

Directions

1. 1
   The night before you plan to cook the turkey clean the bird, slice some truffles, and slip them under the skin.
2. 2
   Slip several truffles into the cavity as well, wrap the bird loosely in foil, and leave in the refrigerator overnight.
3. 3
   Next day, prepare the stuffing.
4. 4
   Saute the pork, veal and shallots in 8 tablespoons butter and blend well with salt to taste and 1/2 cup cognac.
5. 5
   Do not cook completely merely mix over heat and add the crumbs and parsley.
6. 6
   Add seasonings to taste.
7. 7
   Combine with the truffles in the turkey and stuff lightly.
8. 8
   Sew up the vent and truss the turkey.
9. 9
   Brown the turkey well in butter or butter and oil mixed and place the bird on a bed of the julienne carrots, leeks and celery in a large braising pan.
10. 10
    Add the butter or butter and oil and 1 1/2 cups white wine and turn heat to high.
11. 11
    Cover pan, reduce heat, and cook for 2 1/2 to 3 hours, basting the bird occasionally with equal parts of melted butter and white wine.
12. 12
    When the bird is tender, remove to a hot platter and strain off the pan juices.
13. 13
    Reduce the juices to 2 cups and thicken with beurre manie.
14. 14
    Season to taste with salt and freshly ground white pepper and add remaining 1/4 cup cognac.
15. 15
    Serve with potatoes Anna and braised celery.
16. 16
    Drink a fine Chateau-bottled Medoc a Chateau Latour or Palmer.