Roast Turkey With Hazelnut Proscuitto Crust Recipes

ROAST TURKEY WITH PROSCIUTTO-HAZELNUT CRUST

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.

ROAST TURKEY WITH PROSCIUTTO-HAZELNUT CRUST

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.

ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC

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, ROSEMARY AND GARLIC

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.

TURKEY CUTLETS WITH PROSCIUTTO AND CHEESE

Steps:

• Preheat grill to high.
• Sprinkle turkey pieces with salt and pepper.
• Cut cheese into thin slices to fit neatly in one layer, slightly overlapping, on turkey steaks. Set aside.
• Heat 2 tablespoons butter in a heavy skillet large enough to hold the turkey steaks in one layer. Add the steaks and cook about 4 minutes or until nicely browned on one side. Turn the steaks and top each with one slice of prosciutto. Sprinkle evenly with rosemary and cover closely. Cook about 3 minutes.
• Transfer prosciutto-topped steaks to a serving dish. Add remaining 1 tablespoon butter to the skillet and when it melts add shallots. Cook briefly, stirring, and add mushrooms. Cook, stirring, about 2 minutes.
• Add chicken broth and stir. Cook about 1 minute over relatively high heat.
• Meanwhile, cover prosciutto-topped steaks with equal portions, and in one layer, of cheese. Run briefly under the broiler until cheese melts. Pour mushroom mixture over the cheese and serve hot.

HAZELNUT & LEMON-CRUSTED TURKEY BREAST

Steps:

• Place the first nine ingredients in a food processor; cover and process until finely chopped. Rub mixture over turkey., Arrange lemon slices in a foil-lined 13x9-in. baking pan; top with turkey., Bake, uncovered, at 325° for 1-1/4 to 1-1/2 hours or until a thermometer reads 170°. Let stand for 10 minutes before slicing.