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Ingredients
US|METRIC
12 SERVINGS
- 15 slices prosciutto (di Parma or San Daniele prosciutto)
- 1 whole heritage turkey (boned, skin-on pasture-raised, 10 to 12 pounds, wing tips, neck, and giblets reserved for Giblet Gravy)
- sea salt (Flaked, preferably Maldon)
- 3 Tbsp. minced garlic
- 1/4 cup fronds (tender fennel, finely chopped)
- 1/4 cup fennel seeds (coarsely ground)
- 3 Tbsp. fresh rosemary (finely chopped)
- 3 Tbsp. chopped fresh sage (finely)
- 1 Tbsp. fennel (pollen, optional)
- 3 Tbsp. extra-virgin olive oil
- gravy (Giblet)
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