24k Truffle Turkey

PREHEAT oven to 325°F. Line a roasting pan with Reynolds Wrap^® Heavy Duty Foil, and place quartered onion, smashed garlic, halved celery and herbs in the bottom of the roasting pan. Place the turkey breast side up in the roasting pan.

COMBINE truffle butter, balsamic vinegar, garlic powder and red pepper flakes to make a paste. Rub turkey generously with salt and pepper, then massage the entire bird with softened truffle butter and balsamic vinegar paste until the turkey is fully coated.

LOOSELY tent the turkey with Reynolds Wrap^® Heavy Duty Foil, then place in the oven. Roast the turkey 15 minutes per pound, approximately 2 and a half hours for a 10-pound turkey. Baste the turkey with pan juices twice during the first hour of cooking. Remove foil and add wine to the bottom of the pan for the last hour of cooking.

SHAVE truffles into wide strips while turkey is cooking. Press gold leaf onto each shaving, covering approximately half.

REMOVE turkey from the oven when the thigh reaches a temperature of 175°F. Allow the bird to cool for 20 minutes before generously coating the turkey with edible gold dust.

PLATE the turkey on a bed of fresh herbs with a generous amount of shaved truffles, making sure the gold sides are up, along with any extra bits of gold leaf, and serve.

OPTIONAL: Serve 24k Truffle Turkey with quick cook mushroom risotto and mushroom gravy.