Roast Turkey with Prosciutto-Hazelnut Crust

Roast Turkey with Prosciutto-Hazelnut Crust
Photo by Noel Barnhurst

Ingredients

  • 1 large fresh thyme sprig
  • 1 cup dry white wine
  • Neck, heart, and gizzard reserved from one 16- to 18-pound turkey
  • ¾ teaspoon salt
  • 1 garlic clove
  • 1 ½ cups unsalted butter
  • 6 tablespoons chopped hazelnuts
  • + 17 more ingredients
    • 2 large fresh summer savory sprigs
    • 2 teaspoons crushed black peppercorns
    • 1 tablespoon fresh thyme
    • ½ teaspoon fresh rosemary
    • 4 cups low-salt chicken broth
    • 5 cups low-salt chicken broth
    • 5 large fresh thyme sprigs
    • 1 bay leaf
    • 1 ½ tablespoons Sherry wine vinegar
    • 1 onion
    • 3 green onions
    • 1 tablespoon crushed black peppercorns
    • 1 16- to 18-pound turkey
    • ¼ cup all purpose flour
    • 3 garlic cloves
    • 3 large shallots
    • 9 ounces thinly sliced prosciutto

Place butter in large bowl. Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions. 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....

View full recipe at Epicurious

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