Pistachio Prosciutto Crusted Turkey & Amazing Gravy
Prosciutto Pistachio Butter
1 1/2 C(3 sticks) Butter, room temperature
6 T Chopped Pistachios
1 1/2 T Sherry Wine Vinegar
1 T Chopped Fresh Thyme
2 T Freshly Ground Black Pepper
2 Garlic Cloves, minced
3/4 t Salt
9 Ounces Cubed Prosciutto, available cubed in the deli meat section of the grocery store
3 Green Onions, chopped
Place butter in large bowl. Mix in pistachios, vinegar, thyme, pepper, garlic, and salt. Mix in prosciutto and green onions.
Gravy base
Neck, heart, and gizzard reserved from one 16- to 18-pound turkey
3 Large shallots, finely chopped
2 Bay Leaves
1 C Dry White Wine
1 Large Fresh Thyme Sprig
1/2 t Chopped Fresh Rosemary
4 C Low-Salt Chicken Broth
Melt 2 T 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 are tender, about 1 hour. Discard bay leaf, neck and thyme sprig. Remove giblets and chop or process in a food processor until giblets are finely chopped. Place chopped giblets in gravy base and refrigerate until use. (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.)
Turkey
1 16- to 18-pound turkey
If not stuffing turkey with your favorite stuffing,stuff with the following:
1 Large Onion, quartered
3 Garlic Cloves, Peeled, Halved
5 Large Fresh Thyme Sprigs
2 Large Fresh Summer Savory Sprigs
1 T Black Pepper, Freshly Milled
2 C Low Salt Chicken Broth
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 if not stuffing. 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 160°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).
Amazing Gravy:
2 C Flour
5 C Low Salt Chicken Broth, approximately
1/4 C Whiskey
Heat pan juices in roasting pan on stove top over medium heat. Add reserved 1/4 cup prosciutto butter and melt. Add 2 cups flour, cook 5-10 minutes scraping bottom of pan and stirring constantly. Add reserved gravy base and enough chicken broth to mixture to measure 8 cups total. Boil, whisking frequently, until gravy has thickened, about 5-10 minutes. I gravy is too thick add more chicken broth. Season with salt and pepper. Serve turkey with gravy.
Background: This is by far the best turkey and gravy recipe I have ever tasted. I first had it at my sister Lisa's when she took over the Thanksgiving tradition. We still stuff the turkey with my Mom's Italian Sausage & Wild Rice stuffing. I have modified the recipe a bit, as I always do to make it my own and hopefully a little easier. This is definitely worth the time! xo
1 1/2 C(3 sticks) Butter, room temperature
6 T Chopped Pistachios
1 1/2 T Sherry Wine Vinegar
1 T Chopped Fresh Thyme
2 T Freshly Ground Black Pepper
2 Garlic Cloves, minced
3/4 t Salt
9 Ounces Cubed Prosciutto, available cubed in the deli meat section of the grocery store
3 Green Onions, chopped
Place butter in large bowl. Mix in pistachios, vinegar, thyme, pepper, garlic, and salt. Mix in prosciutto and green onions.
Gravy base
Neck, heart, and gizzard reserved from one 16- to 18-pound turkey
3 Large shallots, finely chopped
2 Bay Leaves
1 C Dry White Wine
1 Large Fresh Thyme Sprig
1/2 t Chopped Fresh Rosemary
4 C Low-Salt Chicken Broth
Melt 2 T 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 are tender, about 1 hour. Discard bay leaf, neck and thyme sprig. Remove giblets and chop or process in a food processor until giblets are finely chopped. Place chopped giblets in gravy base and refrigerate until use. (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.)
Turkey
1 16- to 18-pound turkey
If not stuffing turkey with your favorite stuffing,stuff with the following:
1 Large Onion, quartered
3 Garlic Cloves, Peeled, Halved
5 Large Fresh Thyme Sprigs
2 Large Fresh Summer Savory Sprigs
1 T Black Pepper, Freshly Milled
2 C Low Salt Chicken Broth
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 if not stuffing. 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 160°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).
Amazing Gravy:
2 C Flour
5 C Low Salt Chicken Broth, approximately
1/4 C Whiskey
Heat pan juices in roasting pan on stove top over medium heat. Add reserved 1/4 cup prosciutto butter and melt. Add 2 cups flour, cook 5-10 minutes scraping bottom of pan and stirring constantly. Add reserved gravy base and enough chicken broth to mixture to measure 8 cups total. Boil, whisking frequently, until gravy has thickened, about 5-10 minutes. I gravy is too thick add more chicken broth. Season with salt and pepper. Serve turkey with gravy.
Background: This is by far the best turkey and gravy recipe I have ever tasted. I first had it at my sister Lisa's when she took over the Thanksgiving tradition. We still stuff the turkey with my Mom's Italian Sausage & Wild Rice stuffing. I have modified the recipe a bit, as I always do to make it my own and hopefully a little easier. This is definitely worth the time! xo
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