3 tablespoons of fresh minced rosemary
8 cloves chopped garlic (depending on size of bird)
8 ounces thinly sliced, chopped prosciutto
3 whole heads garlic, each cut in half horizontally
Canned chicken broth
Rinse turkey with cool water. Pat bird dry. Run hands under skin, separating skin from breast and thighs. (This is where you might want to buy the bird a drink first...)
Carefully arrange half of prosciutto, rosemary and all of minced garlic under skin over breast and thighs. Rub remaining rosemary and prosciutto inside cavity of bird and leave inside for roasting.
Place bird in roasting pan. Cover with plastic and refrigerate overnight.
Preheat oven to 450°F.
Rub outside of bird with oil. Season with pepper. Place 1 head garlic in cavity of bird. Place 2 heads of garlic in roasting pan. Tie bird legs together.
Roast 30 minutes. Reduce oven temperature to 325°F. Continue roasting bird until thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with chicken broth, about 3 hours. The white meat in the breast should be 160°F to 165°F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
Transfer to platter. Surround with roasted garlic from cavity. Tent bird with foil until serving.