Turkey Breast "Porchetta"
- 1 1/2 teaspoons fennel seeds
- 2 teaspoons kosher salt
- 1 teaspoon orange zest
- One 4-pound boneless whole turkey breast, butterflied
- 1/4 cup panko breadcrumbs
- 1/4 teaspoon red pepper flakes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary
- 1 small apple, diced 1/3 inch
- 1 small bulb fennel, diced 1/4 inch
- 1 shallot, minced
- 1 sprig fresh sage
- 4 teaspoons flour
- 1 tablespoon extra-virgin olive oil, if needed
- 1/2 cup dry white wine
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the porchetta: The day before roasting, begin by chopping 1/2 teaspoon of the fennel seeds. Mix the chopped fennel seeds together with 1 1/4 teaspoons of the salt and the orange zest. Rub both sides of the turkey with the salt mixture. Place the turkey breast in a gallon plastic storage bag and refrigerate overnight.
The day of roasting, preheat the oven to 400 degrees F. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes before cooking.
Meanwhile, in a 12-inch, ovenproof saute pan, toast the panko over medium heat, stirring with a rubber spatula, until golden brown. Transfer to a medium bowl and add the remaining 1 teaspoon fennel seeds, the red pepper flakes and 1/4 teaspoon of the salt. Set aside.
To the same pan over medium-high heat, add 1 tablespoon of the olive oil. Add the rosemary, apples, fennel, shallots and the remaining 1/2 teaspoon salt. Saute until the fennel softens, about 5 minutes. Add to the bowl with the panko and toss to combine. Wipe out the saute pan and reserve to sear the turkey.
Place the butterflied turkey breast, opened, in front of you. Spread the filling evenly over the turkey. Roll up the turkey to maintain the shape. Tie with twine in four spots about 2 inches apart.
Place the saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Place the turkey breast in the hot pan and sear on all sides until golden brown, about 3 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer placed in the thickest part of the breast reads 155 degrees F, about 40 minutes. Remove to a cutting board, tent with foil and allow the porchetta to rest for 15 minute before slicing.
For the gravy: While the porchetta is resting, prepare the gravy. Over medium-high heat, add the sage sprig to the drippings that are left in the turkey pan. Add the flour and whisk to form a smooth paste. If there are not enough pan drippings to make the paste, add a tablespoon of olive oil. Cook this over medium-high heat until it is a medium amber color, 3 to 4 minutes. Add the white wine and continue whisking for 1 minute more. Add the chicken broth, salt and pepper and whisk until smooth. Bring the gravy to a boil, reduce the heat to medium and simmer for 5 minutes. Strain the gravy just before serving alongside the porchetta.
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