Roast Turkey With Prosciutto, Rosemary and Garlic

Name: Roast Turkey With Prosciutto, Rosemary and Garlic
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 10 serving(s)
Ingredients: 18 lbs turkey (to 20); 4 tablespoons fresh rosemary, minced; 1/2 teaspoon fresh rosemary, minced; 4 tablespoons garlic, chopped; 8 ounces prosciutto, thinly sliced, chopped; olive oil; 3 heads garlic, each cut in half horizontally; 2 cups chicken broth (or more); 1/2 cup dry white wine; 3 1/2 tablespoons all-purpose flour; rosemary sprig

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Recipe by lazyme

Every Thanksgiving, we've tried a different turkey recipe. This is a good one that we have tried. A mixture of prosciutto, rosemary and plenty of garlic rubbed under the skin of the turkey gives it a distinctively delicious taste. True garlic lovers can squeeze some of the pan-roasted garlic into the gravy for even more flavor. Begin the meal with an appetizer of chilled shrimp with lemon and dill, and offer a radicchio salad as a first course. Pour a Chianti Classico Riserva. From Bon Appetit, December 1995.

READY IN: 4hrs 45mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

18

lbs turkey (to 20)
4

tablespoons fresh rosemary, minced
¹⁄₂

teaspoon fresh rosemary, minced
4

tablespoons garlic, chopped
8

ounces prosciutto, thinly sliced, chopped
olive oil
3

heads garlic, each cut in half horizontally
2

cups chicken broth (or more)
¹⁄₂

cup dry white wine
3 ¹⁄₂

tablespoons all-purpose flour
rosemary sprig

DIRECTIONS

Pat turkey dry.
Run hands under skin of turkey, separating skin from breast and thighs.
Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs.
Carefully arrange half of prosciutto under skin over breast and thighs.
Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey.
Sprinkle remaining prosciutto into cavity.
Place turkey in heavy large roasting pan.
Cover with plastic and chill overnight.
Preheat oven to 450°F
Rub outside of turkey with oil.
Season with pepper.
Place 1 head of garlic in cavity of turkey.
Place 2 heads of garlic in roasting pan.
Tie turkey legs together.
Roast turkey 30 minutes.
Reduce oven temperature to 325°F
Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours.
Transfer turkey to platter.
Surround with roasted garlic and garlic from turkey cavity.
Remove prosciutto from turkey cavity; reserve.
Tent turkey with foil.
Pour pan juices into large glass measuring cup.
Skim fat from surface of pan juices, reserving 3 tablespoons fat.
Set roasting pan over medium-high heat.
Add wine and bring to boil, scraping up any browned bits.
Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat.
Add flour; stir until golden, about 2 minutes.
Whisk in pan juices.
Mix in 1/2 teaspoon rosemary.
Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes.
Mix in reserved prosciutto.
Garnish turkey with rosemary springs. Serve with gravy.