From Faith: I was excited; I thought I’d created something new, a way to give turkey a boost of flavor, yet preserving its… Thanksgivingness. But it turns out others have thought about wrapping a turkey with thin slices of Italian prosciutto. After searching what’s out there, I think we’ve found the best of the best, and you can make this recipe for a crowd by roasting your turkey in the oven, or by cooking a breast in a slow cooker for a small gathering. (See below.)
I asked senior contributor Chris Prosperi to adapt the slow cooker recipe here for oven roasting. He said he’d simply place the prosciutto slices under the skin after you’ve smeared on the seasoned butter. (But if you want the prosciutto to get extra crispy, Chris said lay the overlapping slices on top of the turkey breast skin and cover the bird with a piece of aluminum foil, removing it about an hour before the turkey’s done.) Roast the turkey as you normally would.
I’m especially fond of this slow cooker version, great for any weekend party. It’s from Amanda Hesser’s Food52, though I think she got it from another blogger, Burnt Offerings. Amanda tests everything well, and certainly knows what she’s doing as former food editor/writer at The New York Times Magazine, and author of many cookbooks.