Roast Turkey with Prosciutto-Hazelnut Crust

Ingredients

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

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