Spice Rubbed Turkey Wrapped in Prosciutto is from Tim Love the prosciutto shrinks up and gets crisp as it cooks. I like to crumble it on the sliced meat before serving. I’m the youngest of seven, so Thanksgiving is one of the few times (other than Dallas Cowboys games) when our whole family gets together.

Makes 10 servings.

Working time 20 min.

Total time 4½ to 5 hr., plus brining

Ingredients 

Brine:

1 cup kosher salt

½ cup red-pepper flakes

3 garlic cloves, smashed

3 jalapeños, sliced

Water

Turkey:

1 (14- to 16-pound) whole turkey,

rinsed and patted dry

6 quarts cold water

1 cup Lonesome Dove Game Rub

(recipe follows)

1 pound sliced prosciutto, or bacon

Method 

1. For brine: In a large pot, combine salt, red-pepper flakes, garlic, jalapeños, and 2 quarts hot water; stir to dissolve salt. 

2.Place turkey in pot breast-side down and cover with cold water until submerged. Cover pot and refrigerate turkey for at least 12 hours.

3. Preheat oven to 325°F. Drain, lightly rinse, and dry turkey. Rub bird liberally with Lonesome Dove Game Rub (recipe follows). 

4.Put turkey in a roasting pan and drape about three-fourths prosciutto over breast, using toothpicks to keep in place. Wrap legs and thighs with remaining prosciutto.

5. Roast bird until an instant-read thermometer inserted in thickest part of thigh registers 165°F, about 4 hours. (After about 1½ hours of cooking, cover turkey loosely with foil to prevent prosciutto from burning.) When turkey is done, transfer to a carving board and let rest for 30 minutes. 

6. Carve turkey into slices and serve hot with crispy prosciutto alongside or crumbled over turkey.

Lonesome Dove Game Rub:

½ cup guajillo chili powder*

½ cup kosher salt

¼ cup ground cumin

2 tablespoons each of finely chopped

rosemary and thyme

1/3 cup freshly ground pepper

2 tablespoons garlic powder

Method

Combine all ingredients in a medium bowl and mix well. Place any extra rub in a separate, sealed container and store in pantry for up to a year.

PER SERVING protein:

122 g; fat: 44 g; carbohydrate: 4 g; fiber: 2 g; sodium: 3,053 mg; cholesterol: 357 mg; calories: 925.