Roast Turkey With Hazelnut Proscuitto Crust Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
• Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
• Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
• Slice the turkey and serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
• Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
• Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

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.

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 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.

Steps:

• Preheat the oven to 400 degrees.
• Cut the turkey breast, lengthwise, into three fillets of roughly equal thickness (each should be about half an inch thick).
• Melt butter and oil in a skillet large enough to hold all the fillets. In a bowl combine flour and salt and pepper to taste.
• When the butter foam stops sizzling, dredge the turkey fillets in the flour, shake off excess and place in the pan. Saute them for about 2 to 3 minutes a side. Remove and keep them warm in the oven.
• Deglaze the pan with the wine and juice from half the lemon. Let liquid reduce by a third. Pour a few tablespoons of the liquid into the bottom of a baking dish large enough to hold all 3 fillets.
• Lay the fillets in the baking dish. Sprinkle the mozzarella cheese over them, then lay on the prosciutto. Put a pat of butter over each and place them in a preheated 400-degree oven for about five minutes. Before serving pour any remaining liquid from the dish over the fillets and finish off with freshly squeezed lemon.

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.

Steps:

• PROSCIUTTO BUTTER/ Place butter in large bowl. Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions. GRAVY BASE/ Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat. Add neck, heart, gizzard, shallots, and bay leaf; saute until brown, 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. Remove giblets. TURKEY/ Set rack at lowest position in oven and preheat to 500 degrees. 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. Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. Cut a piece of heavy-duty aluminum foil that when folded in half is big enough to cover the turkey's breast. Lay this onto the breast, shiny side up, and mold it into a breastplate. Remove the breastplate for now. Place turkey in oven to brown the breast. Check in 30 minutes. If breast is not sufficiently browned, roast for 10 minutes longer. Remove the bird and apply the breastplate. Reduce the oven to 350 degrees and return the turkey to the oven with the breastplate on. Roast until a thermometer in the breast reaches 161 degrees (about 2 1/2 hours). Once 161 degrees has been attained in the breast (and 180 degrees in the thigh), take the bird out of the oven and give it a rest.

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.