Best 2 Roast Turkey With Hazelnut Proscuitto Crust Recipes
Indulge in a culinary masterpiece with our meticulously crafted Roast Turkey with Hazelnut Prosciutto Crust. This showstopping dish combines the richness of turkey with a delectable crust made from crunchy hazelnuts and savory prosciutto. Embedded within this recipe article, you'll also discover an array of tempting accompaniments, including a luscious Pan Gravy that elevates the turkey's flavors, a medley of Roasted Vegetables that adds vibrant colors and textures to your plate, and a tangy Cranberry Sauce that brings a touch of sweetness and tartness to balance the meal. Prepare to tantalize your taste buds and impress your guests with this exceptional feast.
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ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC
Every Thanksgiving, we've tried a different turkey recipe. This is a good one that we have tried. A mixture of prosciutto, rosemary and plenty of garlic rubbed under the skin of the turkey gives it a distinctively delicious taste. True garlic lovers can squeeze some of the pan-roasted garlic into the gravy for even more flavor. Begin the meal with an appetizer of chilled shrimp with lemon and dill, and offer a radicchio salad as a first course. Pour a Chianti Classico Riserva. From Bon Appetit, December 1995.
Provided by lazyme
Categories Whole Turkey
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- 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 oven to 450°F
- Rub outside of turkey with oil.
- Season with pepper.
- 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.
Nutrition Facts : Calories 1367.2, Fat 66, SaturatedFat 18.6, Cholesterol 555.7, Sodium 688.3, Carbohydrate 9.7, Fiber 0.6, Sugar 0.5, Protein 169.5
ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC
Categories Garlic Herb Pork turkey Roast Christmas Thanksgiving Rosemary Prosciutto Bon Appétit
Yield Serves 10
Number Of Ingredients 10
Steps:
- 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 oven to 450°F. Rub outside of turkey with oil. Season with pepper. 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.
Tips:
- Use a fresh, high-quality turkey. This will ensure that your turkey is flavorful and juicy.
- Brine the turkey for at least 12 hours before roasting. This will help to keep the turkey moist and flavorful.
- Roast the turkey at a high temperature for the first 30 minutes, then reduce the heat and continue roasting until the turkey is cooked through. This will help to create a crispy skin and juicy meat.
- Use a meat thermometer to check the turkey's internal temperature. The turkey is cooked when the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the breast and 175 degrees Fahrenheit in the thigh.
- Let the turkey rest for at least 15 minutes before carving. This will help the juices to redistribute throughout the turkey, making it more flavorful and juicy.
Conclusion:
Roast turkey with hazelnut-prosciutto crust is a delicious and impressive dish that is perfect for a special occasion. By following the tips above, you can ensure that your turkey is cooked to perfection and that your guests will be impressed.Tips:
- Use a fresh, high-quality turkey. This will ensure that your turkey is flavorful and juicy.
- Brine the turkey for at least 12 hours before roasting. This will help to keep the turkey moist and flavorful.
- Roast the turkey at a high temperature for the first 30 minutes, then reduce the heat and continue roasting until the turkey is cooked through. This will help to create a crispy skin and juicy meat.
- Use a meat thermometer to check the turkey's internal temperature. The turkey is cooked when the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the breast and 175 degrees Fahrenheit in the thigh.
- Let the turkey rest for at least 15 minutes before carving. This will help the juices to redistribute throughout the turkey, making it more flavorful and juicy.
Conclusion:
Roast turkey with hazelnut-prosciutto crust is a delicious and impressive dish that is perfect for a special occasion. By following the tips above, you can ensure that your turkey is cooked to perfection and that your guests will be impressed.
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