Dindonneau Truffé (Truffled Young Turkey)

Ingredients

• 1 young turkey
• 1 kilo very fresh panne (pork leaf fat)
• 250 grammes raw foie gras
• 800 grammes truffles
• salt
• pepper
• nutmeg
• 1 bay leaf
• thin bardes of pork back fat
• butter
• sauce Périgueux

Instructions

1. Cut the panne and the raw foie gras into dice and pound them finely; add the truffle peelings, soften over gentle heat and pass through a sieve.
2. Melt 500 grammes of this fat; add the truffles cut into quarters and seasoned with salt and pepper, together with a bay leaf, and poach 10 minutes.
3. Cool covered, then mix the whole with the rest of the truffled panne.
4. Draw the turkey through the side, leaving the neck skin very long, and bone out the breast.
5. Fill the inside with the panne, foie gras and truffle mixture, and slip a dozen fine slices of reserved truffle under the breast skin.
6. Leave to rest in a cool place for 24 to 48 hours.
7. Truss and bard the bird, then wrap it in buttered paper.
8. Roast on the spit before a concentrated fire held at the same point throughout, allowing 25 minutes per kilo; or in the oven, in an open braising pan, allowing 20 minutes per kilo.
9. Serve with the well-degreased gravy of the bird and, if wished, a light sauce Périgueux.