Ingredients

• 1 large free range turkey
• 250g button mushrooms, finely chopped
• 100g bread, stale or slightly toasted - chopped finely
• 4 garlic cloves, finely chopped
• 2 banana shallots, finely diced
• 3 tbsp parsley, flat leaf, chopped
• 1 tbsp dried thyme
• 200ml good chicken stock
• 2 tsp olive oil
• 12-15 TruffleHunter preserved black truffle slices
• 1 tsp TruffleHunter black truffle oil

Method

1. Start by preparing the stuffing. Gently cook the shallots in 2tsp of olive oil on a low heat with the lid on for about 5 minutes until they are translucent. Add the garlic, increase the heat to medium, cook for a further 2 minutes
2. Maintaining the medium heat add the mushrooms and cook until most of the liquid has evaporated
3. Add the chopped bread, parsley, thyme, TruffleHunter Preserved Black Truffle Slices and TruffleHunter Black Truffle Oil. Mix the ingredients well and remove from the heat
4. Add the chicken stock a little at a time. The mixture should not be stodgy but equally not saturated. You are aiming for a paste-like texture
5. For the turkey, starting at the neck end, with your hand between the skin and the breast meat begin to create a cavity. The skin is flexible and will stretch – be careful not to split the skin
6. Once the cavity between the breast meat and the skin is complete begin to stuff your bird with the stuffing paste
7. Smooth the stuffing under the bird’s skin with your hand over the top of the skin from the neck to the back – do your best not to rip or tear the skin
8. Lay the turkey on a trivet of onion, carrot and celery and ok for 20 minutes for every 1kg of weight and another 20 minutes on top to finish
9. If the bird appears to be browning too quickly place a length of grease proof over the crown and cover the baking tray with foil
10. Once the turkey has finished cooking put the bird on to a cooling rack above a tray to catch any escaping liquids – these are great for your sauce
11. After 5 – 10 minutes place your bird on a chopping board and get ready to carve