Roast Turkey With Prosciutto, Rosemary and Garlic |
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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 10 |
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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. 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 |
Directions:
1. Pat turkey dry.
2. Run hands under skin of turkey, separating skin from breast and thighs.
3. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs.
4. Carefully arrange half of prosciutto under skin over breast and thighs.
5. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey.
6. Sprinkle remaining prosciutto into cavity.
7. Place turkey in heavy large roasting pan.
8. Cover with plastic and chill overnight.
9. Preheat oven to 450°F
10. Rub outside of turkey with oil.
11. Season with pepper.
12. Place 1 head of garlic in cavity of turkey.
13. Place 2 heads of garlic in roasting pan.
14. Tie turkey legs together.
15. Roast turkey 30 minutes.
16. Reduce oven temperature to 325°F
17. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours.
18. Transfer turkey to platter.
19. Surround with roasted garlic and garlic from turkey cavity.
20. Remove prosciutto from turkey cavity; reserve.
21. Tent turkey with foil.
22. Pour pan juices into large glass measuring cup.
23. Skim fat from surface of pan juices, reserving 3 tablespoons fat.
24. Set roasting pan over medium-high heat.
25. Add wine and bring to boil, scraping up any browned bits.
26. 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).
27. Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat.
28. Add flour; stir until golden, about 2 minutes.
29. Whisk in pan juices.
30. Mix in 1/2 teaspoon rosemary.
31. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes.
32. Mix in reserved prosciutto.
33. Garnish turkey with rosemary springs. Serve with gravy.
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