FOR PROSCIUTTO BUTTER:.
Place butter in large bowl.
Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt.
Mix in prosciutto and green onions.
FOR GRAVY BASE:.
Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat.
Add neck, heart, gizzard, shallots, and bay leaf; sauté until brown, about 20 minutes.
Add wine, thyme, and rosemary; boil until liquid is reduced almost to glaze, about 3 minutes.
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.
Transfer neck and giblets to work surface.
Chop enough giblets to measure 1 cup.
Remove meat from neck and chop.
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.)
FOR TURKEY:.
Set rack at lowest position in oven and preheat to 325°F
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.
Spread 1 cup prosciutto butter over turkey meat under skin.
Spread 1 cup prosciutto butter over outside of turkey.
Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan.
Place onion and next 4 ingredients in main turkey cavity.
Tuck wing tips under; tie legs together loosely.
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 175°F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer.
Transfer to platter; tent with 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.
Add reserved 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.
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.
Serve turkey with gravy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2278.5 Kcal (9540 kJ)
Calories from fat	984.98 Kcal
		% Daily Value*
Total Fat	109.44g	168%
Cholesterol	2984.86mg	995%
Sodium	2672.19mg	111%
Potassium	3496.82mg	74%
Total Carbs	14.01g	5%
Sugars	3.9g	16%
Dietary Fiber	2.13g	9%
Protein	299.33g	599%
Vitamin C	4.9mg	8%
Vitamin A	29mg	967%
Iron	51.1mg	284%
Calcium	260.3mg	26%

Amount Per 100 g
Calories	130.29 Kcal (545 kJ)
Calories from fat	56.32 Kcal
		% Daily Value*
Total Fat	6.26g	168%
Cholesterol	170.68mg	995%
Sodium	152.8mg	111%
Potassium	199.96mg	74%
Total Carbs	0.8g	5%
Sugars	0.22g	16%
Dietary Fiber	0.12g	9%
Protein	17.12g	599%
Vitamin C	0.3mg	8%
Vitamin A	1.7mg	967%
Iron	2.9mg	284%
Calcium	14.9mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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