Roast Turkey With Prosciutto-Hazelnut Crust
- Ready In:
- 5hrs 45mins
- Ingredients:
- 24
- Serves:
-
12
ingredients
-
Prosciutto butter
- 1 1⁄2 cups unsalted butter (3 sticks)
- 6 tablespoons hazelnuts, chopped
- 1 1⁄2 tablespoons sherry wine vinegar
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons black peppercorns, crushed
- 1 garlic clove, minced
- 3⁄4 teaspoon salt
- 9 ounces prosciutto, thinly sliced, chopped
- 3 green onions, chopped
-
Gravy Base
- turkey giblets, neck, heart, and gizzard reserved from 16- to 19-pound turkey
- 3 large shallots, finely chopped
- 1 bay leaf
- 1 cup dry white wine
- 1 large fresh thyme sprig
- 1⁄2 teaspoon fresh rosemary, chopped
- 4 cups low sodium chicken broth
-
Turkey
- 19 lbs whole turkey
- 1 onion, quartered
- 3 garlic cloves, peeled, halved
- 5 large fresh thyme sprigs
- 2 sprigs fresh summer savory
- 1 tablespoon black peppercorns, crushed
- 5 cups low sodium chicken broth
- 1⁄4 cup flour
directions
-
FOR PROSCIUTTO BUTTER:
- Place butter in large bowl.
- Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt.
- Mix in prosciutto and green onions.
-
FOR GRAVY BASE:
- Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat.
- Add neck, heart, gizzard, shallots, and bay leaf; sauté until brown, about 20 minutes.
- Add wine, thyme, and rosemary; boil until liquid is reduced almost to glaze, about 3 minutes.
- Add 4 cups broth; bring to boil.
- Reduce heat to medium-low, cover, and simmer until giblets and neck are tender, about 1 hour.
- Discard bay leaf and thyme sprig.
- Transfer neck and giblets to work surface.
- Chop enough giblets to measure 1 cup.
- Remove meat from neck and chop.
- Combine neck meat and chopped giblets in bowl with broth from pot.
- (Prosciutto butter and gravy base can be made 1 day ahead. Cover and chill butter; bring to room temperature before using. Chill gravy base until cold, then cover and keep chilled.)
-
FOR TURKEY:
- Set rack at lowest position in oven and preheat to 325°F
- Rinse turkey inside and out; pat dry.
- Starting at neck end, slide hand between skin and breast, thigh, and leg meat to loosen skin.
- Set aside 1/4 cup prosciutto butter for gravy.
- Spread 1 cup prosciutto butter over turkey meat under skin.
- Spread 1 cup prosciutto butter over outside of turkey.
- Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan.
- Place onion and next 4 ingredients in main turkey cavity.
- Tuck wing tips under; tie legs together loosely.
- Roast turkey uncovered 1 1/2 hours.
- Tent turkey with foil; add 2 cups broth to pan.
- Roast until thermometer inserted into thickest part of thigh registers 175°F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer.
- Transfer to platter; tent with foil.
- Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- Strain pan juices into 8-cup measuring cup; spoon fat off top.
- Add reserved gravy base.
- Add enough chicken broth to mixture to measure 5 cups total.
- Melt reserved 1/4 cup prosciutto butter in heavy large pot over medium-high heat.
- Add flour; whisk 1 minute.
- Gradually add pan-juice mixture, whisking constantly.
- Boil, whisking frequently, until gravy is very slightly thickened, about 5 minutes.
- Season with salt and pepper.
- Serve turkey with gravy.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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