Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Turkey Porchetta
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- Level: Intermediate
- Total: 10 hr
- Active: 1 hr 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 590
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 6 g
- Sugar
- 17 g
- Protein
- 70 g
- Cholesterol
- 178 mg
- Sodium
- 3740 mg
The flavors of Italy’s famous pork dish porchetta — fennel, herbs and garlic — are also a natural match for turkey. Here, a boneless turkey breast is seasoned, rolled and roasted until juicy, with crisp, golden-brown skin and a rich pan sauce for serving. The recipe yields eight servings, making it ideal for a smaller holiday crowd or any festive dinner party. The turkey cooks in about an hour, freeing up valuable oven space for the rest of the meal, a bonus for Thanksgiving or other multi-course meals.
- Level: Intermediate
- Total: 10 hr
- Active: 1 hr 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 590
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 6 g
- Sugar
- 17 g
- Protein
- 70 g
- Cholesterol
- 178 mg
- Sodium
- 3740 mg
Ingredients
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Directions
Special equipment:
a meat mallet; butcher’s twine; an instant-read thermometer- Combine the fennel seeds, peppercorns and red pepper flakes in an electric spice grinder and pulse until finely ground. Transfer to a small bowl and add the rosemary, sage, garlic, orange zest and 1 1/2 teaspoons salt. Stir to combine. Set aside.
- Starting at the bottom of one side of the turkey breast, use a sharp boning knife to carefully cut the meat away from the breastbone and rib cage in one piece, keeping the skin intact. Repeat on the other side, leaving the two breast halves connected by the skin in the center. You want one large breast with the skin still attached. Reserve the carcass.
- Lay the breast skin-side down on a cutting board. Remove the tenderloins (thick strips of meat on the side of each breast lobe) and butterfly each open by slicing horizontally through each but leaving them securely attached on one side. Open each like a book, then use the flat side of a meat mallet to flatten each slightly. Set aside.
- If your turkey breast has areas that are much thicker than others, slice horizontally into the thicker parts, leaving them attached at one end, and open them up like a flap and press them into thinner areas.
- Make a shallow crosshatch pattern over the surface of the breast meat, cutting about 1/2 inch deep. This helps provide extra surface area for the seasoning paste. Lay the tenderloins over the thinner center portion where the two breast halves meet. Gently pound with the mallet until the breast is an even thickness, taking care not to stretch the meat too far beyond the size of the skin.
- Spread the seasoning paste evenly over the meat. Starting from a long side, roll the breast into a tight log, making sure the entire log is covered in the turkey skin. (If one side of the turkey breast has less skin than the other, roll starting with that side first so the entire roll will be covered in skin.) Using a long piece of butcher’s twine, starting at one end of the roulade, tie a loop around the roast and secure with a knot. Continue wrapping the twine around the roulade at 1 1/2- to 2-inch intervals, pulling snug after each loop to create a compact, evenly shaped log. When you reach the opposite end, secure the twine with a final knot.
- Combine 1 teaspoon salt and the baking powder in a small bowl. Rub the mixture all over the skin of the turkey log. Set on a rack over a rimmed baking sheet and refrigerate uncovered for 8 hours or overnight.
- Cut the reserved turkey carcass into 4 or 5 large pieces. Heat a thin film of olive oil in a medium Dutch oven over medium heat. Add the carcass pieces and brown all over, 4 to 5 minutes. Add the quartered onion, the carrot, celery and bay leaves. Add the reserved fennel tops, breaking them in half if large. Stir to combine. Add cold water to cover (about 2 1/2 quarts). Bring to a brisk simmer and cook until reduced to 4 cups, about 1 hour. Strain, reserving the Dutch oven for making the sauce.
- Remove the turkey from the refrigerator 30 minutes before you’re ready to cook. Preheat the oven to 400 degrees F.
- Meanwhile, heat a large skillet over medium heat and add a film of olive oil. When the oil is hot, add the turkey roll and carefully brown all over, 4 to 5 minutes. Scatter the sliced onion and fennel on a rimmed baking sheet and set a rack over top. Pour in 1 cup wine. Set the turkey on the rack and roast, basting with the pan juices halfway through, until the turkey registers 150 degrees F on an instant-read thermometer inserted in the center, 1 hour to 1 hour 10 minutes. (Add a little water to the pan if the vegetables in the bottom begin to burn.) Transfer the turkey to a cutting board and let rest 30 minutes.
- While the turkey rests, make the sauce. Set the baking sheet over medium heat and add the remaining 1/2 cup wine. Bring to a simmer and scrape the bottom with a wooden spoon to loosen the browned bits. Carefully transfer the contents of the baking sheet to the Dutch oven. Set over medium heat and add the butter. Stir to melt the butter. Sprinkle with the flour and stir until smooth. Cook, stirring, for 1 to 2 minutes, then whisk in the turkey stock. Bring to a strong simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes. Season to taste with salt and black pepper.
- To serve, cut the strings from the turkey and slice crosswise into thick slices. Serve with the sauce.
