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How to Make a Tuscan Turkey Roulade

A showstopping alternative to the classic roast turkey, this rolled and tied bird cooks evenly, slices into beautiful disks and is saturated with the rich herb-and-garlic flavors of porchetta.

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Photo: Matt Armendariz ©

Turkey "Porchetta"

If you let your butcher do the work of removing the bones, preparing this flavorful turkey roulade with the flavors of Tuscan porchetta is remarkably straightforward. Here's how. 

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Photo: Matt Armendariz ©

Make the Spice Paste

Combine the fennel, juniper, 1 tablespoon plus 1 teaspoon kosher salt and 1 tablespoon ground black pepper in a small bowl and set aside. Combine the pancetta, rosemary, red pepper flakes, garlic and lemon zest in a small food processor and pulse several times to make a coarse paste, scraping down the bowl as needed.

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Photo: Matt Armendariz ©

Adjust the Tenderloins

Open the turkey like a book, skin-side down, on a large cutting board. (It should look like an irregular rectangle with the drumsticks on one side and the wings on the other.) Pull off the long, thin tenderloins from the breast, and lay them on the inside of the thigh meat to even out the thickness of the turkey.

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Photo: Matt Armendariz ©

Sprinkle and Spread the Spices

Sprinkle the inside of the turkey with some of the salt mixture, and top evenly with the pancetta mixture.

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