Roast Turkey with Prosciutto, Rosemary and Roasted Garlic
Turkey dinner is big in my family. We have it multiple times a year: Easter, Thanksgiving, Christmas, Birthdays or any opportunity for celebration. This Roast Turkey recipe kicks it up a notch with prosciutto, rosemary, and roasted garlic.
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This roast turkey recipe was first published on The Bewitchin’ Kitchen 9 years ago, back in 2009, it was my first Thanksgiving recipe. I wanted to bring it back, and revamp it a bit with a few new ingredients to make it perfect for The Bewitchin’ Kitchen. I’ve learned a lot about cooking since 2009 and it’s crazy to see how different my life is now. Honestly, I didn’t even think I would still have a blog almost ten years later – but here we are.
PS: If you’ve never cooked a turkey before, I highly recommend reading how to cook a turkey. It’s a great post that has a lot of positive feedback and outcomes.
I can still remember the first time I made this recipe. Isn’t it crazy how a smell can bring you back to a moment and you remember random things? I distinctly remember laying the prosciutto over the turkey (it was the first time I ever bought prosciutto).
It was also the first time I ever cooked with sage.
Now the two of those are some of my favorite ingredients.
Supplies to Roast a Turkey
Out of everything I’m about to suggest this turkey lifter is my favorite buy. I have had it for years and it has saved my butt a few times (could you imagine if I dropped a turkey after all that hard work?).
Aside from that, here are my recommendations for an easy turkey dinner:
- Turkey roaster Make sure you get a roaster with a lid, take it from someone who had both options and the lid is much better.
- Cooking twine For tying the legs together if you bread the skin the legs go under.
- Meal prep containers These are great for leftovers (they freeze well too)
How to Roast a Turkey
Every turkey is different, as they all differ in weights but I do have a chart and full details for you over at how to cook a turkey.
Stuff or Not to Stuff a Turkey?
If you want to eat quicker, don’t stuff. If you don’t stuff a turkey it doesn’t take near as long to roast in the oven. Also, when you stuff a bird it also cooks unevenly.
Let’s talk about the most important deciding factor, stuffing a turkey can be unsanitary.
Roasted Garlic Turkey Recipe
I love that this recipe has a subtle hint of roasted garlic in with the turkey and gravy. Roasted garlic isn’t overly strong and in your face as raw garlic is, so don’t be scared when I recommend two heads of garlic in this roast turkey recipe.
Turkey Dinner Sides
Homemade Stuffing – This is the stuffing my grandma used to make. It’s a large recipe, and perfect if you’re looking for comfort food.
Best Scalloped Potatoes Ever – I’m not a potato fan but I LOVE these. This is the recipe I was given at Disneyland for Blue Bayou’s potatoes.
Turkey Gravy – Just plain ol’ regular gravy (if you don’t want to do the roasted garlic gravy listed below).
Curried Cauliflower Casserole – I know, that seems like an odd side dish to pair with turkey. Again, it’s what I grew up on. Pure comfort food, but if you’re looking for a healthy side dish, keep reading.
Three Pepper Salad – One of my favorites, definitely make this.
Balsamic Bacon Brussels Sprouts – Bacon makes everything better
Leave me a comment and let me know if you have any secret turkey roasting tips?
What to do with turkey leftovers:
Roast Turkey with Prosciutto Rosemary and Roasted Garlic
Preheat oven to 350
- Clean and prep turkey as outlined in the guide on how to cook a turkey like a boss. Place turkey in a roaster.
- Separate the skin of the turkey from the breast and rub the butter/ghee, salt, 1 tbsp of sage (chopped), two springs of rosemary and pepper over the breasts and legs.
- Arrange the prosciutto under skin and over the breasts. Add the three cloves of garlic.
- Insert the onion, a sprig of rosemary and sage, and one of the heads of garlic in the cavity.
- Add the additional head of garlic to the roasting pan and drizzle with olive oil, rub skin with leftover butter.
- Tie turkey legs together with skin.
- Roast for 1 hour, uncovered. Add the cover and roast for an additional 2-3 hours (depending on size) basting once. To ensure turkey is cooked, use a meat thermometer at the thickest part of the breast. It's cooked when it's at least 165.
- Remove from the oven and let the turkey rest for thirty minutes.
For the gravy
- Pour the drippings into a pot, add the wine and squeeze the roasted garlic from the turkey cavity into the gravy mixture.
- Bring to a boil over medium-high heat.
- Add the arrowroot flour (or ap flour if not gluten free) to a cup of water, mix and slowly add it to the pan.
- Whisk until thick. Taste and adjust seasoning. Add chicken base if needed.
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