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1
Place butter in large bowl.
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2
Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt.
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3
Mix in prosciutto and green onions.
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4
Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat.
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5
Add neck, heart, gizzard, shallots, and bay leaf; saute until brown, about 20 minutes.
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6
Add wine, thyme, and rosemary; boil until liquid is reduced almost to glaze, about 3 minutes.
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7
Add 4 cups broth; bring to boil.
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8
Reduce heat to medium-low, cover, and simmer until giblets and neck are tender, about 1 hour.
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9
Discard bay leaf and thyme sprig.
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10
Transfer neck and giblets to work surface.
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11
Chop enough giblets to measure 1 cup.
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12
Remove meat from neck and chop.
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13
Combine neck meat and chopped giblets in bowl with broth from pot.
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14
(Prosciutto butter and gravy base can be made 1 day ahead.
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15
Cover and chill butter; bring to room temperature before using.
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16
Chill gravy base until cold, then cover and keep chilled.)
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17
Set rack at lowest position in oven and preheat to 325F.
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18
Rinse turkey inside and out; pat dry.
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19
Starting at neck end, slide hand between skin and breast, thigh, and leg meat to loosen skin.
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20
Set aside 1/4 cup prosciutto butter for gravy.
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21
Spread 1 cup prosciutto butter over turkey meat under skin.
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22
Spread 1 cup prosciutto butter over outside of turkey.
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23
Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan.
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24
Place onion and next 4 ingredients in main turkey cavity.
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25
Tuck wing tips under; tie legs together loosely.
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26
Roast turkey uncovered 1 1/2 hours.
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27
Tent turkey with foil; add 2 cups broth to pan.
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28
Roast until thermometer inserted into thickest part of thigh registers 175F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer.
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29
Transfer to platter; tent with foil.
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30
Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
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31
Strain pan juices into 8-cup measuring cup; spoon fat off top.
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32
Add reserved gravy base.
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33
Add enough chicken broth to mixture to measure 5 cups total.
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34
Melt reserved 1/4 cup prosciutto butter in heavy large pot over medium-high heat.
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35
Add flour; whisk 1 minute.
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36
Gradually add pan-juice mixture, whisking constantly.
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37
Boil, whisking frequently, until gravy is very slightly thickened, about 5 minutes.
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38
Season with salt and pepper.
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39
Serve turkey with gravy.
