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GOODNESS
Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
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Recipe

Roast Turkey with Prosciutto-Hazelnut Crust

serves
prep time: 10
cook time: 329

ingredients

  • 1/3 cup chopped hazelnuts
  • 4 1/2 teaspoons Sherry wine vinegar
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons crushed black peppercorns
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1 1/8 cups thinly sliced prosciutto, chopped
  • 3 green onions, chopped
  • Gravy base
  • Neck, heart, and gizzard reserved from 1 16- to 18 pounds 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
  • Turkey
  • 1 16- to 18 pounds 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
  • 1/4 cup all purpose flour

directions

prosciutto butter:

Place butter in large bowl. Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions.

gravy base:

Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat. Add neck, heart, gizzard, shallots, and bay leaf, sauté, until brown, about 20 minutes. Add wine, thyme, and rosemary, boil until liquid is reduced almost to glaze, about 3 minutes. Add 1 quart 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. Transfer neck and giblets to work surface. Chop enough giblets to measure 1 cup. Remove meat from neck and chop. 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.)

turkey:

Set rack at lowest position in oven and preheat to 325 degrees. 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. Spread 1 cup prosciutto butter over turkey meat under skin. Spread 1 cup prosciutto butter over outside of turkey. Sprinkle turkey inside and out with salt and pepper, place on rack set in large roasting pan. Place onion and next 4 ingredients in main turkey cavity. Tuck wing tips under, tie legs together loosely.

Roast turkey uncovered 1.5 hours. Tent turkey with foil, add 2 cups broth to pan. Roast until thermometer inserted into thickest part of thigh registers 175 degrees, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer. Transfer to platter, tent with foil. Let stand 30 minutes (internal temperature will increase 8 degrees).

Strain pan juices into 2 quarts measuring cup, spoon fat off top. Add reserved gravy base. Add enough chicken broth to mixture to measure 1 1/4 quarts total. Melt reserved 1/4 cup prosciutto butter in heavy large pot over medium-high heat. 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. Serve turkey with gravy.