Roast Turkey with Prosciutto-Hazelnut Crust

Ingredients

• 0.3 cup all purpose flour 
• 1  bay leaf 
• 1 tablespoon peppercorns black crushed
• 1 cup cooking wine dry white
• 0.5 teaspoon rosemary fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 1  garlic clove minced
• 3  garlic cloves peeled halved
• 3  green onions chopped
• 6 tablespoons hazelnuts chopped
• 5 cups low-salt chicken broth ()
• 1  onion quartered
• 9 ounces pancetta thinly sliced chopped
• 0.8 teaspoon salt 
• 3 large shallots finely chopped
• 1.5 tablespoons sherry wine vinegar 
• 2 large summer savory sprigs fresh
• 1 large thyme sprig fresh
• 5 large thyme sprigs fresh
• 16 pound turkey 
• 16 pound neck 
• 1.5 cups butter unsalted room temperature (3 sticks)

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• roasting pan
• kitchen thermometer
• aluminum foil
• measuring cup

Directions

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