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Nutrition Facts
Serving Size 1 (901g) Recipe makes 10 servings The following items or measurements are not included below: 8 ounces prosciutto
Calories 1367
Calories from Fat 593		(43%)
Amount Per Serving		%DV
	Total Fat 66.0g	101%
	Saturated Fat 18.6g	92%
	Monounsaturated Fat 23.8g
	Polyunsaturated Fat 16.3g
	Trans Fat 0.0g
Cholesterol 555mg		185%
Sodium 688mg		28%
Potassium 2316mg		66%
Total Carbohydrate 9.7g		3%
	Dietary Fiber 0.6g	2%
	Sugars 0.5g
Protein 169.5g		339%
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Roast Turkey With Prosciutto, Rosemary and Garlic

Recipe #392796 | 4¾ hours | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: lazyme
Oct 2, 2009

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.

SERVES 10 (change servings and units)

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.