Italian Roast Turkey and Gravy

READY IN: 28mins




  • Pat the turkey dry inside and out.
  • Run your hands under the skin separating it from the breast & thighs.
  • Rub 3 tbsp of rosemary and 3 tablespoons of garlic under the skin over the breast & thighs.
  • Arrange half of the prosciutto under the skin over the breast & thigh.
  • Rub 1 tbsp rosemary & 1 tbsp garlic inside the cavity of the turkey.
  • Place 3 oz of prosciutto inside the cavity.
  • Cover the bird and refridgerate over night.
  • Preheat oven to 450°F.
  • Rub the outside of the bird with oil.
  • Place remaining garlic inside the bird , tie the legs together.
  • Roast turkey for 30 minutes, reduce temp to 325F continue roastiang until thermometer reads 180 inserted into the thickest part of the thigh Apprx 3hours).
  • Baste throughout the roasting time with the chicken broth, pouring a bit over at a time.
  • Remove bird to a platter & tent it with foil.
  • Pour the pan juices into a measuring cup, skim off the fat reserving 3 tbsps.
  • Set roasting pan over medium heat, add wine, bring to a boil scraping up the brown bits , pour wine into the measuring cup with the defatted pan juices.
  • In a sauce pan add the flour to the 3 tbsp of heated fat, stir until it has browned about 2 minutes.
  • Whisk in the pan juices, add 1/2 tsp rosemary.
  • Cook until thickened apprx 5 minutes.
  • Add the reserved 1 oz of Prosciutto.
  • Garnish Turkey with rosemary sprigs.