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Roast Turkey with Prosciutto-Hazelnut Crust


Roast Turkey with Prosciutto-Hazelnut Crust Recipe

Ingredients:
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 6 tablespoons chopped hazelnuts
  • 1 1/2 tablespoons Sherry wine vinegar
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons crushed black peppercorns
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 9 ounces thinly sliced prosciutto, chopped
  • 3 green onions, chopped
  • Neck, heart, and gizzard reserved from one 16- to 18-pound turkey
  • 3 large shallots, finely chopped
  • 1 bay leaf
  • 1 cup dry white wine
  • 1 large fresh thyme sprig
  • 1/2 teaspoon chopped fresh rosemary
  • 4 cups low-salt chicken broth
  • 1 16- to 18-pound turkey
  • 1 onion, quartered
  • 3 garlic cloves, peeled, halved
  • 5 large fresh thyme sprigs
  • 2 large fresh summer savory sprigs
  • 1 tablespoon crushed black peppercorns
  •  
  • 5 cups (about) low-salt chicken broth
  •  
  • 1/4 cup all purpose flour
Directions:
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