Toasted hazelnuts, vibrant parsley, a hint of orange and diced prosciutto get tucked under the skin of a turkey to make a super moist bird for your holiday table. It's not pretty work, but it's worth it to gently loosen the skin from the tops of the legs, too. This allows the flavour of the gremolata to permeate both the white and dark meat so no one misses out.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2012
On rimmed baking sheet, bake hazelnuts in 350ºF (180ºC) oven until skins crack, 8 to 10 minutes. Transfer to tea towel and rub off as much of the skins as possible. Finely chop nuts.
In bowl, stir together chopped nuts, parsley, garlic, 2 tbsp of the oil, orange zest, prosciutto and half each of the salt and pepper. Set aside.
Remove giblets and neck from turkey. Using fingertips, gently loosen skin from breast and legs; tuck hazelnut mixture under skin, smoothing skin to help distribute mixture. Fold skin over neck cavity; skewer to back. Twist wings under back. Place, breast side up, on greased rack in roasting pan. Rub all over with remaining oil; sprinkle with remaining salt and pepper. Add neck to pan.
Roast in 325ºF (160ºC) oven until instant-read thermometer inserted into thickest part of breast registers 170ºF (77ºC) and juices run clear when turkey is pierced, 3 to 3-1/2 hours. Transfer to cutting board and tent with foil; let stand for 20 minutes before carving.
Meanwhile, discard neck and skim off fat in roasting pan. Stir in wine and bring to boil over medium-high heat; boil for 1 minute. Whisk broth with flour until smooth; stir into pan along with 1 cup water, whisking to scrape up browned bits. Bring to boil; reduce heat and simmer, whisking often, until thickened, 5 to 8 minutes. Strain into gravy dish; serve with turkey.
Nutritional facts per each of 12 servings: about
- Fibre 1 g
- Sodium 480 mg
- Protein 73 g
- Calories 470.0
- Total fat 25 g
- Potassium 1030 mg
- Cholesterol 254 mg
- Total carbohydrate 4 g
- Iron 16.0
- Folate 17.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 12.0