Roast Turkey With Prosciutto, Rosemary and Garlic

READY IN: 4hrs 45mins




  • 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.