Roast Turkey with Prosciutto-Hazelnut Crust

Name: Roast Turkey with Prosciutto-Hazelnut Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters all purpose flour; 1 bay leaf; 1 Tbsp crushed black peppercorns; 2 teaspoons crushed black peppercorns; 237 milliliters dry white wine; 1 teaspoons chopped fresh rosemary; 1 Tbsp chopped fresh thyme; 1 garlic clove, minced; 3 garlic cloves, peeled, halved; 3 green onions, chopped; 6 Tbsps chopped hazelnuts; 946 milliliters low-salt chicken broth; 1 liters (about) low-salt chicken broth; 1 onion, quartered; 255 grams thinly sliced prosciutto, chopped; 1 teaspoons salt; 3 larges shallots, finely chopped; 2 Tbsps Sherry wine vinegar; 2 larges fresh summer savory sprigs; 1 large fresh thyme sprig; 5 larges fresh thyme sprigs; 7 kilograms turkey; 7 kilograms Neck, heart, and gizzard reserved from one turkey; 355 milliliters (3 sticks) unsalted butter, room temperature

Roast Turkey with Prosciutto-Hazelnut Crust might be just the main course you are searching for. One portion of this dish contains approximately 201g of protein, 96g of fat, and a total of 1757 calories. This recipe serves 12. This recipe covers 55% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. If you have thyme, rosemary, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place butter in large bowl.

Ingredients you will need

Butter

Equipment you will use

Bowl

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

Ingredients you will need

Hazelnuts

Vinegar

Garlic

Pepper

Thyme

Salt

Mix in prosciutto and green onions.

Ingredients you will need

Green Onions

Prosciutto

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

Ingredients you will need

Prosciutto

Butter

Equipment you will use

Pot

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

Ingredients you will need

Bay Leaves

Shallot

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

Ingredients you will need

Rosemary

Glaze

Thyme

Wine

Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover, and simmer until giblets and neck are tender, about 1 hour. Discard bay leaf and thyme sprig.

Ingredients you will need

Bay Leaves

Broth

Thyme

Transfer neck and giblets to work surface. Chop enough giblets to measure 1 cup.

Remove meat from neck and chop.

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Meat

Combine neck meat and chopped giblets in bowl with broth from pot. (Prosciutto butter and gravy base can be made 1 day ahead. Cover and chill butter; bring to room temperature before using. Chill gravy base until cold, then cover and keep chilled.)

Ingredients you will need

Prosciutto

Butter

Broth

Gravy

Base

Meat

Equipment you will use

Bowl

Pot

Set rack at lowest position in oven and preheat to 325F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast, thigh, and leg meat to loosen skin. Set aside 1/4 cup prosciutto butter for gravy.

Ingredients you will need

Prosciutto

Butter

Whole Turkey

Gravy

Meat

Equipment you will use

Oven

Spread 1 cup prosciutto butter over turkey meat under skin.

Ingredients you will need

Turkey Meat

Prosciutto

Butter

Spread

Spread 1 cup prosciutto butter over outside of turkey.

Ingredients you will need

Prosciutto

Butter

Spread

Whole Turkey

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

Ingredients you will need

Salt And Pepper

Whole Turkey

Equipment you will use

Roasting Pan

Place onion and next 4 ingredients in main turkey cavity. Tuck wing tips under; tie legs together loosely.

Ingredients you will need

Whole Turkey

Onion

Roast turkey uncovered 1 1/2 hours. Tent turkey with foil; add 2 cups broth to pan. Roast until thermometer inserted into thickest part of thigh registers 175F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer.

Ingredients you will need

Whole Turkey

Broth

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Frying Pan

Transfer to platter; tent with foil.

Equipment you will use

Aluminum Foil

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

Strain pan juices into 8-cup measuring cup; spoon fat off top.

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Measuring Cup

Frying Pan

Add reserved gravy base.

Ingredients you will need

Gravy

Base

Add enough chicken broth to mixture to measure 5 cups total. Melt reserved 1/4 cup prosciutto butter in heavy large pot over medium-high heat.

Ingredients you will need

Chicken Broth

Prosciutto

Butter

Equipment you will use

Pot

Add flour; whisk 1 minute. Gradually add pan-juice mixture, whisking constantly. Boil, whisking frequently, until gravy is very slightly thickened, about 5 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

All Purpose Flour