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Roast Turkey With Prosciutto, Rosemary, and Garlic: An Italian-Inspired Thanksgiving Feast

I can still remember the aroma that filled my grandmother’s kitchen every Thanksgiving. It wasn’t just the scent of roasting turkey; it was a symphony of garlic, rosemary, and something distinctly savory that I couldn’t quite place. Years later, I discovered her secret: a generous layer of prosciutto tucked beneath the turkey’s skin, infusing the bird with an unforgettable depth of flavor. Now, I carry on that tradition, bringing a touch of Italian flair to our Thanksgiving table.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Servings: 18 to 20
Yield: 1 turkey
Dietary Type: Gluten-Free, Dairy-Free (naturally)

Ingredients

18-20 lb turkey
4 tablespoons fresh rosemary, minced
1/2 teaspoon fresh rosemary, minced
4 tablespoons garlic, chopped
8 ounces prosciutto, thinly sliced, chopped
Olive oil
3 heads garlic, each cut in half horizontally
2 cups chicken broth (or more as needed)
1/2 cup dry white wine
3 1/2 tablespoons all-purpose flour
Rosemary sprig

Equipment Needed

Heavy large roasting pan
Plastic wrap
Large glass measuring cup
Heavy medium saucepan
Thermometer

Instructions

Begin by thoroughly patting the turkey dry inside and out with paper towels. This is a crucial step for achieving crispy skin.
Carefully run your hands under the skin of the turkey, gently separating it from the breast and thighs. Be careful not to tear the skin; work slowly and patiently. This will create pockets for the flavorful filling.
In a small bowl, combine 3 tablespoons of the minced rosemary and 3 tablespoons of the chopped garlic.
Rub this rosemary-garlic mixture under the skin over the breast and thighs. Distribute the mixture evenly for maximum flavor.
Next, carefully arrange half of the chopped prosciutto under the skin over the breast and thighs, alongside the rosemary-garlic mixture.
Now, in another small bowl, combine the remaining 1 tablespoon minced rosemary and 1 tablespoon chopped garlic.
Rub this second rosemary-garlic mixture inside the cavity of the turkey.
Sprinkle the remaining chopped prosciutto into the cavity of the turkey.
Place the prepared turkey in a heavy, large roasting pan.
Cover the turkey with plastic wrap and chill overnight in the refrigerator. This allows the flavors to meld and penetrate the meat.
Preheat your oven to 450°F (232°C).
Rub the outside of the turkey generously with olive oil. This will help the skin to crisp up nicely during roasting.
Season the outside of the turkey with pepper. Salt is not included due to the saltiness of the prosciutto; however, you may lightly salt to your taste.
Place 1 head of garlic (cut side up) inside the cavity of the turkey.
Place the remaining 2 heads of garlic (cut side up) in the roasting pan around the turkey. These will roast alongside the turkey, infusing the pan juices with even more garlicky goodness.
Tie the turkey legs together with kitchen twine. This helps to keep the turkey’s shape and ensures even cooking.
Roast the turkey at 450°F (232°C) for 30 minutes. This initial high heat helps to brown the skin quickly.
Reduce the oven temperature to 325°F (163°C).
Continue roasting the turkey until a thermometer inserted into the thickest part of the thigh registers 180°F (82°C). This typically takes about 3 hours, but cooking times can vary depending on the size and type of turkey, and your oven. Baste the turkey occasionally with 2 cups of chicken broth during the roasting process. If the broth evaporates, add more as needed to prevent the pan from drying out and burning.
Once the turkey is cooked through, carefully transfer it to a platter.
Surround the turkey with the roasted garlic from the roasting pan and the garlic from the turkey cavity.
Remove the prosciutto from the turkey cavity and reserve it. This will be added to the gravy later.
Tent the turkey loosely with foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more moist and flavorful turkey.
While the turkey is resting, pour the pan juices into a large glass measuring cup.
Skim the fat from the surface of the pan juices, reserving 3 tablespoons of the fat.
Place the roasting pan over medium-high heat.
Add the white wine to the roasting pan and bring to a boil, scraping up any browned bits from the bottom of the pan. These browned bits, called fond, are packed with flavor and will add depth to your gravy.
Add the wine mixture to the pan juices in the measuring cup. You should have approximately 2 1/2 cups of liquid. If not, add more chicken broth or boil the mixture until it is reduced to 2 1/2 cups.
Heat the reserved 3 tablespoons of fat in a heavy medium saucepan over medium heat.
Add the flour to the saucepan and stir constantly until it is golden brown, about 2 minutes. This creates a roux, which will thicken the gravy.
Whisk in the pan juices.
Mix in the remaining 1/2 teaspoon of minced rosemary.
Bring the gravy to a boil, then reduce the heat and simmer until it has thickened to a sauce-like consistency, stirring occasionally, about 5 minutes.
Mix in the reserved prosciutto.
Garnish the turkey with rosemary sprigs.
Serve the turkey with the prepared gravy.

Expert Tips & Tricks

Brining the turkey: For an even more moist turkey, consider brining it for 12-24 hours before roasting. A simple brine consists of water, salt, sugar, and herbs.
Dry-brining: If you don’t have the space or time for a wet brine, try dry-brining. Rub the turkey with a mixture of salt and herbs 1-2 days before roasting, and let it sit uncovered in the refrigerator.
Basting frequency: Avoid basting the turkey too frequently, as this can lower the oven temperature and increase cooking time. Baste every 45 minutes to an hour is usually sufficient.
Doneness: Use a reliable meat thermometer to ensure the turkey is cooked to a safe internal temperature. The thigh should reach 180°F (82°C), and the breast should reach 165°F (74°C).
Preventing burnt skin: If the turkey skin starts to brown too quickly, tent it loosely with foil.
Gravy consistency: If the gravy is too thick, add more chicken broth. If it is too thin, simmer it for a few more minutes to allow it to reduce.

Serving & Storage Suggestions

Serve the roasted turkey immediately after carving. Arrange the slices on a platter and garnish with rosemary sprigs. Serve the gravy in a separate gravy boat. Leftover turkey can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftover turkey for up to 2-3 months. Reheat leftover turkey in the oven or microwave. To prevent it from drying out, add a little chicken broth or gravy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1367 kcal	N/A
Calories from Fat	593 g	43%
Total Fat	66 g	101%
Saturated Fat	18.6 g	92%
Cholesterol	555.7 mg	185%
Sodium	688.3 mg	28%
Total Carbohydrate	9.7 g	3%
Dietary Fiber	0.6 g	2%
Sugars	0.5 g	1%
Protein	169.5 g	339%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Herb variations: Experiment with different herbs, such as thyme, sage, or oregano, to create your own unique flavor profile.
Gluten-free gravy: Use a gluten-free flour blend or cornstarch to thicken the gravy for a gluten-free option.
Prosciutto alternatives: If you can’t find prosciutto, you can substitute it with pancetta or bacon.
Vegetarian gravy: For a vegetarian option, use vegetable broth instead of chicken broth and omit the prosciutto.

FAQs (Frequently Asked Questions)

Q: Can I prepare the turkey ahead of time?
A: Yes, you can prepare the turkey up to the point of roasting it the day before. Simply follow the recipe up to step 10, then cover the turkey and refrigerate it overnight.

Q: How do I know when the turkey is done?
A: The best way to ensure the turkey is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The temperature should read 180°F (82°C).

Q: Can I use a smaller turkey?
A: Yes, you can use a smaller turkey, but you will need to adjust the cooking time accordingly. A good rule of thumb is to roast the turkey for 13 minutes per pound at 325°F (163°C).

Q: What if the turkey skin is browning too quickly?
A: If the turkey skin starts to brown too quickly, tent it loosely with foil. This will help to prevent it from burning.

Q: Can I make the gravy ahead of time?
A: Yes, you can make the gravy ahead of time. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat the gravy gently over medium heat before serving.

Final Thoughts

This Roast Turkey with Prosciutto, Rosemary, and Garlic is more than just a recipe; it’s a tradition, a memory, and a celebration of flavor. It’s an invitation to elevate your Thanksgiving meal with a touch of Italian warmth and sophistication. I encourage you to try this recipe and experience the delightful blend of savory, herbaceous, and garlicky notes that will undoubtedly impress your guests. Don’t be afraid to experiment with variations and make it your own. I’d love to hear about your experience and any creative twists you add! Buon appetito!

Roast Turkey With Prosciutto, Rosemary and Garlic Recipe