ROAST TURKEY WITH HAZELNUT-PROSCUITTO CRUST

Steps:

• PROSCIUTTO BUTTER/ Place butter in large bowl. Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions. GRAVY BASE/ Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat. Add neck, heart, gizzard, shallots, and bay leaf; saute until brown, 20 minutes. Add wine, thyme, and rosemary; boil until liquid is reduced almost to glaze, about 3 minutes. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover, and simmer until giblets and neck are tender, about 1 hour. Discard bay leaf and thyme sprig. Remove giblets. TURKEY/ Set rack at lowest position in oven and preheat to 500 degrees. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast, thigh, and leg meat to loosen skin. Set aside 1/4 cup prosciutto butter for gravy. Spread 1 cup prosciutto butter over turkey meat under skin. Spread 1 cup prosciutto butter over outside of turkey. Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan. Place onion and next 4 ingredients in main turkey cavity. Tuck wing tips under; tie legs together loosely. Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. Cut a piece of heavy-duty aluminum foil that when folded in half is big enough to cover the turkey's breast. Lay this onto the breast, shiny side up, and mold it into a breastplate. Remove the breastplate for now. Place turkey in oven to brown the breast. Check in 30 minutes. If breast is not sufficiently browned, roast for 10 minutes longer. Remove the bird and apply the breastplate. Reduce the oven to 350 degrees and return the turkey to the oven with the breastplate on. Roast until a thermometer in the breast reaches 161 degrees (about 2 1/2 hours). Once 161 degrees has been attained in the breast (and 180 degrees in the thigh), take the bird out of the oven and give it a rest.