Maybe you've tired a bacon wrapped turkey, but what about bacon's more delicate cousin, prosciutto? To give your Thanksgiving a small Italian twist try wrapping your turkey in prosciutto! When cooked, the prosciutto adds a perfect, salty, crisp layer to your bird that will melt in your mouth and help elevate your meal!
- 1 cup kosher salt
- 2 tablespoons black peppercorns
- 2 tablespoons red pepper flakes
- 3 cloves garlic
- 1 gallon water
- 1 whole turkey, thawed
- 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
Brining The Turkey (1 Night Before)
- 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.
- Remove neck and giblets from thawed turkey, toss or reserve for gravy.
- Rinse the turkey and place into a brining bag. Carefully pour the brine over the bird. Add extra cold water until it is totally submerged. Seal the bag then, place it in the fridge over night or for 12 hours.
Roast the Turkey
- Preheat oven to 325 degrees.
- Carefully take the bird out of the fridge and pour out the brining liquid. Remove the turkey from the bag and rinse.
- Place the turkey on a large surface and pat dry using paper towels. Sprinkle the turkey with salt and pepper, and fresh herbs.
- Wrap the prosciutto around the turkey using toothpicks or rosemary twigs to secure it.
- Place the turkey onto a 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.