This is simply a treat; use a free range young turkey and you will have the perfect dish for a feast, Thanksgiving, Christmas, or Easter event. Enjoy preparing this recipe for the pleasure of your guests.

Prepare the turkey:

Slice the truffle as thinly as possible to create the maximum number of slices. Season the bird with truffles by placing each slice between the skin and the meat. Season the inside and outside of the meat with salt & pepper.

Stuffing:

Grind the liver. Combine with the foie gras mousse. Add 4 tablespoon of Calvados and 2 tablespoons of butter. Peel, seed and slice the apples then sauté them in butter until golden brown. Add the apples to the stuffing. Season and mix well. Season the inside of the turkey. Stuff the turkey and sew up the opening. Wrap the top part of the breast with the bacon and truss it all. Season.

Roast the bird:

Baste the turkey with vegetable oil and butter, and bake at 350°F. Take the time to baste the turkey every 15 minutes. When the turkey is cooked, the juice
will run clear and the stuffing temperature will be 165°F. When the turkey is almost cooked, remove the string & bacon and increase the oven temperature to 450°F. This will allow the skin to brown nicely.

Before serving, heat the Calvados on a low temperature, without boiling. Pour it on top of the bird and flame!

Pour the juice into a pot and let it sit. Re-heat the roasting pan used for the turkey to caramelize the sauce. Sauté the carrots, onions, and bay leaf in the white wine and let it reduce by half. Meanwhile, remove the fat from the pot. Then, add the remaining juice to the white wine reduction, check the seasoning and serve.

Cooking time will vary depending on turkey size. Refer to table.
In all cases the oven temperature must be set at 325°F.