| Level: | Intermediate |
| Total: | 1 day 5 hr 10 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 1 day 5 hr 10 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 1/2 tablespoons kosher salt
- 2 teaspoons grated lemon zest (from 2 lemons), plus 1 lemon, halved
- 1 teaspoon red pepper flakes
- 2 teaspoons fresh thyme, chopped
- One 14-pound turkey, neck and gizzards removed from the cavity
- 2 shallots, halved
- 10 sprigs thyme
- 5 sprigs rosemary
- 6 stalks celery, trimmed
- 1 cup chicken broth
- 12 thin slices prosciutto
- 1/4 cup Grade B maple syrup
- 2 tablespoons balsamic vinegar
Instructions
- Mix together the salt, lemon zest, pepper flakes and thyme in a small bowl. Rub the turkey all over with the mixture, inside, outside and under the skin. Stuff the cavity with the shallots, lemon halves and thyme and rosemary sprigs. Tie the turkey’s legs together with butcher’s twine. Loosely cover the bird with parchment paper and allow it to dry-brine in the refrigerator for at least 24 hours and up to 48 hours.
- Preheat the oven to 350 degrees F. Remove the turkey from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Lay the celery across the bottom of a rimmed baking sheet and place the bird on top. Shingle the prosciutto slices over the entire bird, tucking them into the leg creases and making sure the bird is entirely covered. Using toothpicks, secure the prosciutto in 6 spots. Add the chicken broth to the bottom of the pan. Place a piece of parchment over the bird, then cover the pan with aluminum foil. Roast for 3 hours.
- Remove the foil and baste the bird with some of the pan drippings. Raise the oven temperature to 400 degrees F and roast for an additional 45 minutes to an hour, until the prosciutto is crisp and the turkey registers 155 degrees F at the thigh on an instant-read thermometer. Remove from the oven and let rest for 20 minutes before carving.
- Meanwhile, strain the pan juices into a small saucepan and let sit for 5 minutes before skimming the fat. Add the maple syrup and balsamic vinegar; stir to combine. Bring to a simmer over medium heat and cook for 5 minutes to reduce slightly. Serve alongside the turkey.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 667 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 116 g |
| Cholesterol | 1531 mg |
| Sodium | 1690 mg |
| Serving Size | 1 of 10 servings |
| Calories | 667 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 116 g |
| Cholesterol | 1531 mg |
| Sodium | 1690 mg |
Reviews
This was the BEST turkey I’ve ever made! Even the white meat was tender & juicy.
I’ve been making this recipe for the last 4-5 years and it never fails. The turkey is always succulent and perfectly cooked. Don’t skip the 24 hour dry brine! That is truly the key to the perfect turkey.
I have been using this recipe since 2018 and it has been a hit every single time. I will never make my turkey any other way again. Super flavorful and super moist.
This recipe is fantastic. I used it and my turkey was super moist. Wish I could post a picture of it.
We made this recipe for Thanksgiving this year and it was a HIT! The meat was perfect and had so much flavor! The gravy was fabulous!
Tried making for the first time. Came out fantastic and was a hit at Thanksgiving. The lemon and herb work really well with the turkey for a dry rub. The lemon flavor came through in the taste of the turkey which was quite refreshing. I was worried about the amount of salt between the prosciutto and the dry rub so I took a half tablespoon out from the dry rub and it was perfect. Thank!
Attempted this turkey for my first time hosting thanksgiving, and it was a hit! The prosciutto gives the turkey so much flavor and makes it tender from all the salt. My boyfriend doesn’t typically like turkey but was obsessed! I will be using this recipe again next year.
Taste was AMAZING! I just hate how long it took me to make it. Next time I have to get up by like 5 a.m.!
Delicious and flavorful, labor intensive but so worth it.
Fabulous Turkey moist and flavorful. Be sure to use Parma prosciutto not the cheap stuff! Will make again for sure.