Roast Turkey with Prosciutto Rosemary and Roasted Garlic
Looking to switch up Christmas or Thanksgiving turkey this year? Try this roast turkey with prosciutto, rosemary, and roasted garlic recipe. Add this to your traditional turkey dinner menu! Perfect for a crowd!
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.
Weight Watchers Freestyle Points: 0 - for turkey breast only.