Name: Truffle-Scented Roast Turkey with Shallots and Chestnuts
Yield: Makes 12 Servings
Ingredients: 2 1-inch-diameter black truffles from jar*; 6 tablespoons (3/4 stick) butter, room temperature; 1 16-pound turkey, neck reserved; 8 large fresh thyme sprigs; 4 large fresh parsley sprigs; 6 bay leaves; 12 large shallots (about 1 1/2 pounds), peeled, cut in half; 3 cups (or more) canned low-salt chicken broth; 1/2 cup Cognac or brandy; 3 tablespoons all purpose flour; 3 7.4-ounce jars whole roasted peeled chestnuts*; 2 tablespoons chopped fresh parsley

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