Prosciutto Wrapped Turkey
This Prosciutto Wrapped Turkey ensures moist turkey every holiday!
- 1 cup kosher salt
- 2 tablespoons black peppercorns
- 2 tablespoons red pepper flakes
- 3 cloves garlic
- 1 gallon water
For the Roasted Turkey
- 1/2 cup chopped fresh herbs, I use a combo of rosemary, thyme and sage
- 3 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8 ounces prosciutto, thinly sliced
- 4-5 cups vegetable broth
- 3 tablespoons butter, melted
For the Brine
The night before the big feast, heat up 1 gallon of water along with the salt, pepper, red pepper flakes and garlic. Bring the water to a boil, then once salt has been absorbed into the water (about 5 minutes), turn off the heat and let the water cool.
Take the thawed turkey out of the wrapper, remove neck and giblets (sometimes it's easier to get the giblets from the opposite end of the open cavity. They'll be in a little bag.) Toss or reserve for gravy.
Rinse the turkey then place into a brining bag. Place the large turkey filled bag over the sink, letting it rest on the sink floor, then carefully pour the brine over the bird. Add extra cold water over the bird until it is totally submerged. Seal the bag then, place it in the fridge over night or for 12 hours.
To Roast the Turkey
Preheat oven to 325 degrees.
Carefully take the bird out of the fridge and pour out the bring liquid. Remove the turkey from the bag and rinse.
Place the turkey on a large surface and pat dry using paper towels. Evenly shower the turkey with salt and pepper, then sprinkle with chopped fresh herbs.
Take the prosciutto slices and wrap them around the turkey, like you're bandaging the bird.
Use toothpicks or rosemary twigs to secure the prosciutto to the turkey.
Place the turkey onto a turkey roasting rack in a large roasting pan. Pour the broth and melted butter into the bottom of the roasting pan.
Baste the turkey after the first hour of cooking using the liquids at the bottom of the roaster, then at every 30 minutes there after.
Remove the turkey from the oven when the meat thermometer reaches 165 when inserted in the breast.