Roast Turkey with Prosciutto, Rosemary and Garlic

With Thanksgiving coming up on Monday (for us Canadians) I figured it was time for Thanksgiving recipes! Last year I made this turkey for Christmas. It was delicious. The flavor was light, and not too overpowering. I was worried, but it still tasted like turkey just with a hint of flavor! The gravy was a lot lighter as well. Now, I tend to not read directions all the way through, and I didn’t marinate the night before so if you forget that step as well I promise you will still have some great flavor! I recommend this to everyone! Try it this Thanksgiving!

  • 1 18- to 20-pound turkey
  • 4 tablespoons plus 1/2 teaspoon minced fresh rosemary
  • 4 tablespoons chopped garlic
  • 8 ounces thinly sliced prosciutto
  • Olive oil
  • 3 whole heads garlic, each cut in half horizontally
  • 2 cups (or more) canned low-salt chicken broth
  • 1/2 cup dry white wine
  • 3 1/2 tablespoons all purpose flour
  • Fresh rosemary sprigs

    Pat turkey dry. Run hands under skin of turkey, separating skin from breast and thighs. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs. Carefully arrange half of prosciutto under skin over breast and thighs. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey. Sprinkle remaining prosciutto into cavity. Place turkey in heavy large roasting pan. Cover with plastic and chill overnight.

    Preheat the oven to 425F. Place 1 head of garlic in cavity of turkey. Place 2 heads of garlic in roasting pan. Tie turkey legs together. Roast turkey 30 minutes. Reduce oven temperature to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours. Transfer turkey to platter. Surround with roasted garlic and garlic from turkey cavity. Remove prosciutto from turkey cavity; reserve. Tent turkey with foil.

    Pour pan juices into large glass measuring cup. Skim fat from surface of pan juices, reserving 3 tablespoons fat. Set roasting pan over medium-high heat. Add wine and bring to boil, scraping up any browned bits. 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).

    Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat. Add flour; stir until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 teaspoon rosemary. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes. Mix in reserved prosciutto. Garnish turkey with rosemary springs. Serve with gravy.

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