Serves 12 Difficulty
For proscuitto hazelnut butter: 3 sticks unsalted butter, at room temperature 6 Tablespoons finely chopped hazelnuts 1-1/2 Tablespoons red wine vinegar 1 Tablespoon chopped fresh thyme 2 teaspoons crushed black peppercorns 1 garlic clove, minced 3/4 teaspoon salt 9 ounces prosciutto, chopped 3 green onions, chopped
For gravy: Turkey neck, heart and gizzard 3 shallots, chopped 1 bay leaf 1 cup dry white wine 1 sprig fresh thyme 1 sprig fresh tarragon 1/2 teaspoon chopped fresh rosemary 4 cups gf chicken broth
For turkey: One 16-18 pound turkey 1 onion, quartered 3 garlic cloves, halved 5 thyme sprigs 2 tarragon sprigs 1 Tablespoon crushed black peppercorns.
5 cups gf chicken broth 1/4 cup gf flour
For prosciutto hazelnut butter: Place all ingredients in a large bowl and stir until blended.
For Turkey: Preheat oven to 325 degrees F. and set an oven rack to the lowest position. Rinse the turkey and trim off excess fat. Pat dry. Slide your hand between the skin and breast and legs to loosen the skin. Measure out 1/2 cup of the prosciutto hazelnut butter and set aside. Spread the remaining butter under the skin and all over the outside of the turkey. Sprinkle the turkey inside and out with salt and pepper and place on the rack of a roasting pan. Place onion, garlic, thyme, tarragon and peppercorns inside the cavity. Tuck the wings under the body and tie the legs loosley together. Roast turkey uncovered for 1-1/2 hours. Tent with foil and add 2 cups of broth to the roasting pan and continue to roast for about 2 more hours or until the internal temperature reaches 175 degrees F. Baste the turkey with the pan drippings occasionally.
For gravy: Melt 1/4 cup prosciutto hazelnut butter in a large pot over medium-high heat. Add the neck, heart and gizzard, shallots and bay leaf. Saute until brown all over, about 20 minutes. Add the wine, thyme, tarragon and rosemary and bring to a boil. Boil until liquid has reduced to a glaze. Add 4 cups broth and bring again to a boil. Reduce heat to low, cover and simmer for an hour. Discard bay leaf, thyme and tarragon sprigs. Set aside. When turkey is done, transfer to a platter and tent with foil to keep warm; let sit for 30 minutes. Strain the fat off of the pan juices and add enough of the gravy base to make 5 cups. Melt the remaining 1/4 cup prosciutto hazelnut butter in a large pot over medium-high heat. Add flour and whisk for 1 minute. Add gravy juice mixture whisking constantly. Cook until gravy has thickened. Season to taste with salt and pepper.