Best 6 Roast Turkey With Prosciutto Hazelnut Crust Recipes

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Prepare your taste buds for a culinary adventure with our tantalizing Roast Turkey with Prosciutto Hazelnut Crust, a dish that harmoniously blends the richness of turkey, the savory delight of prosciutto, and the nutty crunch of hazelnuts. This recipe is a centerpiece-worthy entree that will grace any special occasion or holiday gathering. Additionally, we offer a versatile array of delectable recipes to complement your main course. Indulge in the creamy, flavorful goodness of Prosciutto and Hazelnut Stuffed Mushrooms, tantalize your palate with the tangy, refreshing Cranberry and Orange Relish, and satisfy your sweet cravings with the indulgent Chocolate Hazelnut Truffles. These carefully curated recipes promise a symphony of flavors that will leave your guests in awe.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC



Roast Turkey With Prosciutto, Rosemary and Garlic image

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

18 lbs turkey (to 20)
4 tablespoons fresh rosemary, minced
1/2 teaspoon fresh rosemary, minced
4 tablespoons garlic, chopped
8 ounces prosciutto, thinly sliced, chopped
olive oil
3 heads garlic, each cut in half horizontally
2 cups chicken broth (or more)
1/2 cup dry white wine
3 1/2 tablespoons all-purpose flour
rosemary sprig

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



Roast Turkey with Prosciutto, Rosemary and Garlic image

Categories     Garlic     Herb     Pork     turkey     Roast     Christmas     Thanksgiving     Rosemary     Prosciutto     Bon Appétit

Yield Serves 10

Number Of Ingredients 10

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

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.

ROAST TURKEY WITH PROSCIUTTO-HAZELNUT CRUST



ROAST TURKEY WITH PROSCIUTTO-HAZELNUT CRUST image

Number Of Ingredients 19

Prosciutto butter
1 1/2 cups (3 sticks) unsalted butter, room temperature
6 tablespoons chopped hazelnuts
1 1/2 tablespoons Sherry wine vinegar
1 tablespoon chopped fresh thyme
2 teaspoons crushed black peppercorns
1 garlic clove, minced
3/4 teaspoon salt
9 ounces thinly sliced prosciutto, chopped
3 green onions, chopped
Turkey
1 16- to 18-pound turkey
1 onion, quartered
3 garlic cloves, peeled, halved
5 large fresh thyme sprigs
2 large fresh summer savory sprigs
1 tablespoon crushed black peppercorns
5 cups (about) low-salt chicken broth
1/4 cup all purpose flour

Steps:

  • 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 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).

ROAST TURKEY WITH HAZELNUT STUFFING



Roast Turkey with Hazelnut Stuffing image

Provided by John Moraru

Categories     Nut     Poultry     turkey     Roast     Thanksgiving     Dinner     Fall     Hazelnut     Michigan

Yield Makes 6 to 10 servings

Number Of Ingredients 33

Turkey:
1 14- to 16-pound fresh turkey
1 cup coarse salt
2 Granny Smith apples, quartered
1 teaspoon nutmeg
1 teaspoon allspice
1 orange, quartered
1 Basting Sauce (to use at start of roasting):
1 cup unsalted butter
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 teaspoon coarse black pepper
3 tablespoons fresh thyme or 1 tablespoon dry
1/2 teaspoon salt
2 Basting Sauce (to use at end of roasting):
1/4 pound unsalted butter
1/4 cup maple syrup
Sausage and Hazelnut Stuffing:
1 cup hazelnuts, roasted and skinned
1 pound fresh pork sausage
1/2 pound chicken breast, skinned, boned, and diced
1/2 cup unsalted butter
1 pound chopped onion
2 cups chopped celery
2 tablespoons sage
1/2 pound Virginia ham, diced
8 cups stale bread, cut in 1/2-inch cubes
1 cup chopped Italian parsley
3 large eggs, beaten
2 teaspoons coarse salt
2 teaspoons coarse black pepper
2 ounces Amaretto
1 cup turkey stock

Steps:

  • Prepare Turkey:
  • Rub salt all over turkey, inside and out. Cover turkey with cold water and let sit for one hour in the sink (this will get rid of blood and gamey taste).
  • Preheat oven to 350°F.
  • Mix spices with apples.
  • Put 1/2 of apple mixture inside turkey under white meat (front). Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey.
  • Prepare basting sauce #1 by heating butter and adding juices and spices.
  • Put turkey in roasting pan and add basting sauce.
  • Roast, covered with foil, for 2 hours.
  • Prepare Stuffing:
  • Put hazelnuts in food processor and chop to medium coarseness.
  • In a large skillet, brown pork sausage and drain. Add 3 teaspoons of butter to pan and fry chicken until done. Sauté onions, celery, and sage until translucent. Add ham and rest of vegetables in large bowl, adding the pork, chicken and bread, mixing well. Add eggs and Amaretto. Finally, add turkey stock to moisten.
  • Put in baking pan and bake 1 hour at 350 °F.
  • Finish Roasting Turkey:
  • Remove foil and roast until internal temperature is 175°F, basting every 15 minutes.
  • Prepare #2 basting sauce by heating butter and maple syrup.
  • Remove bird from oven when it reaches 175°F. Let rest - turkey will continue to cook, reaching 180°F in the next 15 minutes.
  • Baste with #2 sauce until all sauce is gone.
  • Remove fruit from inside.

SIMPLE ROAST TURKEY



Simple Roast Turkey image

For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) - a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don't baste your turkey, you'll get crisp skin without constantly opening the oven.

Provided by Melissa Clark

Categories     dinner, main course

Time 3h30m

Yield 10 to 12 servings

Number Of Ingredients 12

1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed

Steps:

  • Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
  • Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
  • When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
  • Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
  • Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

A SIMPLY PERFECT ROAST TURKEY



A Simply Perfect Roast Turkey image

Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.

Provided by Syd

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 24

Number Of Ingredients 5

1 (18 pound) whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock
8 cups prepared stuffing

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  • Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  • Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  • Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g

Tips:

  • To achieve a crispy and flavorful skin, pat the turkey dry before roasting and brush it with melted butter or olive oil. You can also use a dry rub or marinade to enhance the flavor.
  • To prevent the turkey from drying out, baste it every 30 minutes with pan juices or a mixture of melted butter, olive oil, and herbs.
  • To ensure that the turkey is cooked through, use a meat thermometer to check the internal temperature. The safe internal temperature for poultry is 165°F (74°C).
  • Let the turkey rest for at least 15 minutes before carving to allow the juices to redistribute.
  • For the prosciutto-hazelnut crust, use a food processor to finely chop the hazelnuts and prosciutto. Then, mix them with bread crumbs, Parmesan cheese, and herbs. Spread the mixture over the turkey breast before roasting.
  • If you don't have a food processor, you can chop the hazelnuts and prosciutto by hand. Just be sure to chop them very finely.
  • You can use any type of bread crumbs for the crust. Panko bread crumbs will give you a crispier crust, while regular bread crumbs will give you a softer crust.
  • Feel free to adjust the amount of herbs in the crust to your liking. You can also add other ingredients, such as grated lemon zest or chopped fresh rosemary.

Conclusion:

This roast turkey with prosciutto-hazelnut crust is a delicious and impressive dish that is perfect for a special occasion. The crispy skin, flavorful crust, and moist meat will surely be a hit with your family and friends. So next time you're looking for a special way to prepare turkey, give this recipe a try. You won't be disappointed!

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