Turkey Breast "Porchetta"

Total Time:
26 hr
15 min
24 hr 35 min
1 hr 10 min

4 to 6 servings

  • Porchetta:
  • 2 teaspoons fennel seed
  • 2 teaspoons orange zest (1 orange)
  • 3 1/4 teaspoons kosher salt
  • One 6-pound boneless, skin-on turkey breast, butterflied
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • 2 small apples, cut in 1/3-inch dice
  • 2 shallots, minced
  • 1 large bulb fennel, cut into 1/4-inch dice
  • 2 tablespoon chopped fresh rosemary (about 2 sprigs)
  • Gravy:
  • 2 sprigs fresh rosemary
  • 1 tablespoon plus 1 teaspoon flour
  • 1 tablespoon extra-virgin olive oil, as needed
  • 1/2 cup dry white wine, such as pinot grigio
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
Watch how to make this recipe.
  • For the porchetta: The day before roasting, chop 1 teaspoon of the fennel seed and mix it with the orange zest and 2 1/4 teaspoons of the salt. Rub the turkey breast with the salt mixture, then transfer it to a gallon-size freezer bag and refrigerate over night.

  • 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.

  • Meanwhile, toast the panko in a 12-inch ovenproof skillet over medium heat, stirring with a rubber spatula until golden brown. Remove to a medium bowl and add the remaining 1 teaspoon fennel seed, the red pepper flakes and 1/2 teaspoon of the salt. Set aside.

  • To the same pan, over medium-high heat, add 2 tablespoons of the olive oil, then the apples, shallots, fennel, rosemary and the remaining 1/2 teaspoon salt. Cook until the fennel softens, about 5 minutes; add to the bowl with the panko and toss to combine.

  • Unfold the butterflied turkey breast and spread the stuffing evenly over the surface of the breast. Tightly roll up the breast and tie it with butcher's twine at 2-inch intervals, then tie it once lengthwise.

  • Place the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Sear the turkey on all sides until golden brown, about 3 minutes per side. Transfer to the oven and roast until an instant read thermometer reads 155 degrees F at the thickest point, about 40 minutes. Remove the turkey to a cutting board, tent with foil and rest for 15 minute before slicing.

  • For the gravy: While the porchetta is resting, prepare the gravy. Over medium-high heat, add the rosemary sprigs and flour to the skillet the turkey was cooked in; whisk to form a smooth paste. (If there aren't enough pan drippings to make a paste, add a tablespoon of olive oil.) Cook the paste to a medium amber color over medium-high heat, 3 to 4 minutes. Add the white wine and cook, whisking, for 1 minute more. Add the chicken broth, salt and pepper and whisk until smooth. Bring the gravy to a boil, lower the heat to medium and simmer for 5 minutes. Strain the gravy just before serving. Serve alongside the porchetta.

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    This recipe is featured in:

    Top Turkeys for Thanksgiving