Roast Turkey With Prosciutto-Hazelnut Crust

Serves: 2

Lacy Volkman

1 January 1970

Based on User reviews:

44

Spice

58

Sweetness

45

Sourness

42 mins

Prep time (avg)

4.4

Difficulty

Ingredients:

1.5 cups

Unsalted Butter (3 sticks, room temperature)

6 tbsps

Hazelnut (chopped)

1.5 tbsps

Sherry Wine Vinegar

5 large

Thyme (fresh sprigs)

1 tbsp

Black Peppercorn (crushed)

1

Garlic (clove, minced)

3 tsp

Salt

260 g

Prosciutto (thinly sliced, chopped)

3

Green Onions (chopped)

3 large

Shallot (finely chopped)

1

Bay Leaf

1 cup

White Wine (dry)

1 tsp

Rosemary (chopped fresh)

1

Turkey (16- to 18-pound)

1

Onion (quartered)

3

Garlic Cloves (peeled, halved)

2 large

Summer Savory (fresh sprigs)

1 cup

All-Purpose Flour

Directions:

1

For prosciutto butter: Place butter in large bowl

2

Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt

3

Mix in prosciutto and green onions

4

Place butter in large bowl

5

Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt

6

Mix in prosciutto and green onions

7

For gravy base: Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat

8

Add neck, heart, gizzard, shallots, and bay leaf; sauté until brown, about 20 minutes

9

Add wine, thyme, and rosemary; boil until liquid is reduced almost to glaze, about 3 minutes

10

Add 4 cups broth; bring to boil

11

Reduce heat to medium-low, cover, and simmer until giblets and neck are tender, about 1 hour

12

Discard bay leaf and thyme sprig

13

Transfer neck and giblets to work surface

14

Chop enough giblets to measure 1 cup

15

Remove meat from neck and chop

16

Combine neck meat and chopped giblets in bowl with broth from pot

17

(Prosciutto butter and gravy base can be made 1 day ahead

18

Cover and chill butter; bring to room temperature before using

19

Chill gravy base until cold, then cover and keep chilled

20

) Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat

21

Add neck, heart, gizzard, shallots, and bay leaf; sauté until brown, about 20 minutes

22

Add wine, thyme, and rosemary; boil until liquid is reduced almost to glaze, about 3 minutes

23

Add 4 cups broth; bring to boil

24

Reduce heat to medium-low, cover, and simmer until giblets and neck are tender, about 1 hour

25

Discard bay leaf and thyme sprig

26

Transfer neck and giblets to work surface

27

Chop enough giblets to measure 1 cup

28

Remove meat from neck and chop

29

Combine neck meat and chopped giblets in bowl with broth from pot

30

(Prosciutto butter and gravy base can be made 1 day ahead

31

Cover and chill butter; bring to room temperature before using

32

Chill gravy base until cold, then cover and keep chilled

33

) For turkey: Set rack at lowest position in oven and preheat to 325°F

34

Rinse turkey inside and out; pat dry

35

Starting at neck end, slide hand between skin and breast, thigh, and leg meat to loosen skin

36

Set aside 1/4 cup prosciutto butter for gravy

37

Spread 1 cup prosciutto butter over turkey meat under skin

38

Spread 1 cup prosciutto butter over outside of turkey

39

Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan

40

Place onion and next 4 ingredients in main turkey cavity

41

Tuck wing tips under; tie legs together loosely

42

Roast turkey uncovered 1 1/2 hours

43

Tent turkey with foil; add 2 cups broth to pan

44

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

45

Transfer to platter; tent with foil

46

Let stand 30 minutes (internal temperature will increase 5 to 10 degrees)

47

Set rack at lowest position in oven and preheat to 325°F

48