-
1
Pat the turkey dry inside and out.
-
2
Run your hands under the skin separating it from the breast & thighs.
-
3
Rub 3 tbsp of rosemary and 3 tablespoons of garlic under the skin over the breast & thighs.
-
4
Arrange half of the prosciutto under the skin over the breast & thigh.
-
5
Rub 1 tbsp rosemary & 1 tbsp garlic inside the cavity of the turkey.
-
6
Place 3 oz of prosciutto inside the cavity.
-
7
Cover the bird and refridgerate over night.
-
8
Preheat oven to 450u00b0F.
-
9
Rub the outside of the bird with oil.
-
10
Place remaining garlic inside the bird , tie the legs together.
-
11
Roast turkey for 30 minutes, reduce temp to 325F continue roastiang until thermometer reads 180 inserted into the thickest part of the thigh Apprx 3hours).
-
12
Baste throughout the roasting time with the chicken broth, pouring a bit over at a time.
-
13
Remove bird to a platter & tent it with foil.
-
14
Pour the pan juices into a measuring cup, skim off the fat reserving 3 tbsps.
-
15
Set roasting pan over medium heat, add wine, bring to a boil scraping up the brown bits , pour wine into the measuring cup with the defatted pan juices.
-
16
In a sauce pan add the flour to the 3 tbsp of heated fat, stir until it has browned about 2 minutes.
-
17
Whisk in the pan juices, add 1/2 tsp rosemary.
-
18
Cook until thickened apprx 5 minutes.
-
19
Add the reserved 1 oz of Prosciutto.
-
20
Garnish Turkey with rosemary sprigs.
