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Italian Roast Turkey and Gravy

1 (16 lb) whole turkey
4 12 tablespoons fresh rosemary, minced
6 tablespoons garlic, minced
8 ounces prosciutto, thinly sliced, chopped
3 tablespoons olive oil
2 cups chicken broth
12 cup dry white wine
3 12 tablespoons flour


Pat the turkey dry inside and out. Run your hands under the skin separating it from the breast & thighs. Rub 3 tbsp of rosemary and 3 tablespoons of garlic under the skin over the breast & thighs. Arrange half of the prosciutto under the skin over the breast & thigh. Rub 1 tbsp rosemary & 1 tbsp garlic inside the cavity of the turkey. Place 3 oz of prosciutto inside the cavity. Cover the bird and refridgerate over night. Preheat oven to 450F. Rub the outside of the bird with oil. Place remaining garlic inside the bird , tie the legs together. Roast turkey for 30 minutes, reduce temp to 325F continue roastiang until thermometer reads 180 inserted into the thickest part of the thigh Apprx 3hours). Baste throughout the roasting time with the chicken broth, pouring a bit over at a time. Remove bird to a platter & tent it with foil. Pour the pan juices into a measuring cup, skim off the fat reserving 3 tbsps. Set roasting pan over medium heat, add wine, bring to a boil scraping up the brown bits , pour wine into the measuring cup with the defatted pan juices. In a sauce pan add the flour to the 3 tbsp of heated fat, stir until it has browned about 2 minutes. Whisk in the pan juices, add 1/2 tsp rosemary. Cook until thickened apprx 5 minutes. Add the reserved 1 oz of Prosciutto. Garnish Turkey with rosemary sprigs.

Source: www.food.com