Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2069.26 Kcal (8664 kJ) | ||
| Calories from fat | 903.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100.34g | 154% | |
|---|---|---|---|
| Cholesterol | 1319.61mg | 440% | |
| Sodium | 3546.55mg | 148% | |
| Potassium | 2732.63mg | 58% | |
| Total Carbs | 11.09g | 4% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 274.9g | 550% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 14.3mg | 79% | |
| Calcium | 270.5mg | 27% | |
| Amount Per 100 g | |||
| Calories | 125.16 Kcal (524 kJ) | ||
| Calories from fat | 54.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 154% | |
|---|---|---|---|
| Cholesterol | 79.81mg | 440% | |
| Sodium | 214.51mg | 148% | |
| Potassium | 165.28mg | 58% | |
| Total Carbs | 0.67g | 4% | |
| Sugars | 0.24g | 16% | |
| Dietary Fiber | 0.11g | 7% | |
| Protein | 16.63g | 550% | |
| Vitamin C | 0.3mg | 8% | |
| Iron | 0.9mg | 79% | |
| Calcium | 16.4mg | 27% | |
* 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.
Try this similar recipes
-
Herbed Roasted Winter Vegetables
Nonstick vegetable oil spray, Butter, Olive oil and 10 more.. -
Crock Pot Chicken Cacciatore
Onions, thinly sliced, Chicken, cut up, Garlic, Tomatoes and 8 more.. -
Chicken Cacciatore
Onions, sliced thin, Garlic cloves, minced, Diced tomatoes and 9 more.. -
Cuban-Style Pork Shoulder
Garlic cloves, chopped, Salt, Dried oregano, Ground cumin and 10 more.. -
Boston Bluefish & Faux Taters/Cauliflower.
Boston bluefish fillets (frozen ), Butter, Lemon juice and 7 more.. -
Mean's Roasted Parsnips & Carrots
Parsnip, Carrot, Butter, Brown sugar, Sherry wine vinegar and 13 more.. -
Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing
Olive oil, Garlic cloves, chopped, Chopped fresh rosemary and 17 more.. -
Vegetable Shepherd's Pie
Russet potatoes, unpeeled, Yukon gold potatoes, unpeeled and 21 more.. -
Crock Pot Chicken and Herb Dumplings
Cut-up chicken, Salt and pepper, to taste and 10 more.. -
Asparagus Phyllo Wraps
Sheets phyllo pastry, thawed if frozen and 11 more..
Also Try
-
-
-
Roast Turkey with Pomegranate Gravy
Turkey , any feathers and quills removed with tweezers or... and 12 more.. -
Roast Turkey with Herbed Bread Stuffing and Giblet Gravy
Kosher turkey , feathers removed if necessary, neck and g... and 8 more.. -
Roast Turkey with Oranges, Bay Leaves, Red Onions, and Pan Gravy
Turkey (preferably kosher), any quills removed if necessa... and 10 more.. -
Roast Turkey with Apples, Onions, Fried Sage Leaves, and Apple Cider Gravy
Turkey (preferably kosher), feathers removed if necessary... and 9 more.. -
Simple Roast Turkey with Rich Turkey Gravy
Turkey at room temperature 1 hour , any feathers and quil... and 7 more.. -
Citrus-Sage Roast Turkey with Gravy: Large Crowd
Turkey at room temperature 1 hour , any feathers and quil... and 12 more.. -
Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
Coarse kosher salt, Dried rosemary, Dried rubbed sage and 17 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
