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1
Pat turkey dry.
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2
Run hands under skin of turkey, separating skin from breast and thighs.
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3
Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs.
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4
Carefully arrange half of prosciutto under skin over breast and thighs.
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5
Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey.
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6
Sprinkle remaining prosciutto into cavity.
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7
Place turkey in heavy large roasting pan.
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8
Cover with plastic and chill overnight.
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9
Preheat oven to 450u00b0F
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10
Rub outside of turkey with oil.
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11
Season with pepper.
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12
Place 1 head of garlic in cavity of turkey.
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13
Place 2 heads of garlic in roasting pan.
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14
Tie turkey legs together.
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15
Roast turkey 30 minutes.
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16
Reduce oven temperature to 325u00b0F
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17
Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180u00b0F, basting occasionally with 2 cups broth, about 3 hours.
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18
Transfer turkey to platter.
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19
Surround with roasted garlic and garlic from turkey cavity.
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20
Remove prosciutto from turkey cavity; reserve.
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21
Tent turkey with foil.
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22
Pour pan juices into large glass measuring cup.
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23
Skim fat from surface of pan juices, reserving 3 tablespoons fat.
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24
Set roasting pan over medium-high heat.
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25
Add wine and bring to boil, scraping up any browned bits.
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26
Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
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27
Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat.
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28
Add flour; stir until golden, about 2 minutes.
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29
Whisk in pan juices.
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30
Mix in 1/2 teaspoon rosemary.
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31
Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes.
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32
Mix in reserved prosciutto.
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33
Garnish turkey with rosemary springs. Serve with gravy.
