Name: Roast Turkey with Prosciutto-Hazelnut Crust
Yield: 12 Servings
Ingredients: 1 1/2 cups (3 sticks) unsalted butter, room temperature; 6 tablespoons chopped hazelnuts; 1 1/2 tablespoons Sherry wine vinegar; 1 tablespoon chopped fresh thyme; 2 teaspoons crushed black peppercorns; 1 garlic clove, minced; 3/4 teaspoon salt; 9 ounces thinly sliced prosciutto, chopped; 3 green onions, chopped; Neck, heart, and gizzard reserved from one 16- to 18-pound turkey; 3 large shallots, finely chopped; 1 bay leaf; 1 cup dry white wine; 1 large fresh thyme sprig; 1/2 teaspoon chopped fresh rosemary; 4 cups low-salt chicken broth; 1 16- to 18-pound turkey; 1 onion, quartered; 3 garlic cloves, peeled, halved; 5 large fresh thyme sprigs; 2 large fresh summer savory sprigs; 1 tablespoon crushed black peppercorns; 5 cups (about) low-salt chicken broth; 1/4 cup all purpose flour

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