Proscuitto Wrapped Roasted Turkey For Thanksgiving
This delightful turkey recipe will be the star of your holiday feast. The turkey is brined overnight in a flavorful mixture of salt, peppercorns, and aromatic herbs, ensuring juicy and tender meat. Roasted to perfection with a crispy prosciutto wrap, this turkey is basted in savory broth and butter for a mouthwatering finish. Your guests will be impressed by the succulent flavors of this festive dish.
— Constant Cookbook
Ingredients
- 1 whole turkey, thawed (half this recipe for a bone in turkey breast)
- 1 cup kosher salt (or 1/2 cup table salt)
- 2 tablespoon black peppercorns
- 2 tablespoon red pepper flakes
- 3 garlic cloves, peeled and crushed
- 1 gallon of water
- 1/2 cup chopped herbs (I use a combo of rosemary, thyme and sage)
- 3 tablespoons of kosher salt
- 5-10 turns of black pepper, freshly ground (or 1 teaspoon)
- 8 ounces of proscuitto, thinly sliced
- 4-5 cups of vegetable broth
- 3 tablespoons of butter, melted
- Roasting pan with pan drippings from roasting turkey (click for recipe)
- 3 cups of veggie or chicken stock
- 1/4 cup dry white wine (or apple cider)
- 1/4 cup all-purpose flour
- 1 tablespoon soy sauce (optional but adds a depth of flavor)
- Kosher salt and freshly ground black pepper
Instructions
- For the Brine
- The night before the big feast, heat up 1 gallon of water along with the salt, pepper, red pepper flakes and garlic. Bring the water to a boil, then once salt has been absorbed into the water (about 5 minutes), turn off the heat and let the water cool.
- Take the thawed turkey out of the wrapper, remove neck and giblets (sometimes it's easier to get the giblets from the opposite end of the open cavity. They'll be in a little bag.) Toss or reserve for gravy.
- Rinse the turkey then place into a brining bag. Place the large turkey filled bag over the sink, letting it rest on the sink floor, then carefully pour the brine over the bird. Add extra cold water over the bird until it is totally submerged. Seal the bag then, place it in the fridge over night or for 12 hours.
- To Roast the Turkey
- Preheat oven to 325 degrees.
- Carefully take the bird out of the fridge and pour out the bring liquid. Remove the turkey from the bag and rinse.
- Place the turkey on a large surface and pat dry using paper towels. Evenly shower the turkey with salt and pepper, then sprinkle with chopped fresh herbs.
- Take the prosciutto slices and wrap them around the turkey, like you're bandaging the bird.
- Use toothpicks or rosemary twigs to secure the prosciutto to the turkey.
- Place the turkey onto a turkey roasting rack in a large roasting pan. Pour the broth and melted butter into the bottom of the roasting pan.
- Baste the turkey after the first hour of cooking using the liquids at the bottom of the roaster, then at every 30 minutes there after.
- Remove the turkey from the oven when the meat thermometer reaches 165 when inserted in the breast.
Yield
1 pound of turkey per person
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