Turketta Recipes

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PAN-ROASTED TURCHETTA



Pan-Roasted Turchetta image

Provided by Guy Fieri

Categories     main-dish

Time 6h30m

Yield 8 to 12 servings

Number Of Ingredients 11

Extra-virgin olive oil
6 cloves garlic, peeled and smashed
2 tablespoons rubbed sage
1 1/2 tablespoons fennel seeds
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
Freshly ground black pepper
1 teaspoon chile flakes
Kosher salt
One (6-pound) whole boneless turkey breast, both lobes connected, breast bone removed, skin on
1/2 cup chicken stock

Steps:

  • In a mortar and pestle, combine 2 tablespoons olive oil, garlic, sage, fennel seeds, thyme, rosemary, 1 tablespoon black pepper, chile flakes and 2 teaspoons salt. Grind and pound the mixture into a smooth paste. Place the turkey breast skin side down on a clean flat surface. With a sharp knife, butterfly the turkey by cutting down the long side of the breast so it can open up like a book to create a large, flat rectangle of even thickness. Score the flesh lightly in a cross-hatch pattern, being careful not to cut too deeply into the flesh. Season the turkey with salt and black pepper. Rub the herb-spice paste into all the cuts on the surface of the turkey breast. Roll the butterflied breast together tightly starting with the side that does not have skin underneath it (that way there is skin on the outer layers when rolling it up). Form the turkey into a cylinder and secure with butcher¿s twine. Tie the roll every 1 1/2 inches, then place in the refrigerator for 4 hours uncovered; this will help the turkey firm up and allows the salt to do a short dry cure on the meat.
  • Preheat the oven to 350 degrees F.
  • Remove the turchetta from the refrigerator and bring to room temperature, about 30 minutes. Brush the turchetta with olive oil and season with salt and black pepper. In a cast-iron skillet over medium-high heat, brown the turchetta, 2 to 3 minutes per side. Arrange the turchetta skin side up and place the whole pan into the oven and cook until the internal temperature reaches 150 degrees F (carryover cooking will increase the temperature as the turchetta rests), about 1 hour 30 minutes. Remove from the oven, place on a large plate, tent with foil and rest 15 to 20 minutes. Add the chicken stock to the reserved juices in the pan and stir to combine. Keep warm.
  • To serve the turchetta, remove the string and use a sharp carving knife to slice it into 1-inch-thick medallions. Shingle the slices on a large serving platter, spoon cooking juice over the turchetta, and serve immediately.

TUSCAN-STYLE TURKEY ALLA PORCHETTA



Tuscan-Style Turkey Alla Porchetta image

This Tuscan-Style Turkey Alla Porchetta is the perfect Thanksgiving dish. If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be removed, and the turkey tenders should be included. Make sure you have the wing tips, neck, and giblets for the gravy. Rolling the turkey ensures that each slice will include both light and dark meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h45m

Number Of Ingredients 11

15 thin slices Prosciutto di Parma or San Daniele prosciutto
1 whole boned, skin-on pasture-raised heritage turkey (10 to 12 pounds), wing tips, neck, and giblets reserved for Giblet Gravy
Flaked sea salt, preferably Maldon
3 tablespoons minced garlic
1/4 cup plus 2 tablespoons tender fennel fronds, finely chopped
1/4 cup fennel seeds, coarsely ground
3 tablespoons finely chopped fresh rosemary
3 tablespoons finely chopped fresh sage
1 tablespoon fennel pollen (optional)
3 tablespoons extra-virgin olive oil
Giblet Gravy for Tuscan-Style Turkey alla Porchetta

Steps:

  • Preheat oven to 400 degrees. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 3/4 inch. Place turkey, skin side down, on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
  • Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
  • Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
  • Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting pan. Roast until an instant-read thermometer inserted into center reaches 165 degrees and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.

PORKETTA ROAST



Porketta Roast image

A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.

Provided by Dee

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h45m

Yield 5

Number Of Ingredients 7

1 tablespoon dill seed
1 tablespoon fennel seed
1 teaspoon dried oregano
1 teaspoon lemon pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
4 pounds boneless pork roast

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder. Mix well and apply to the roast. Place roast in a 10x15 inch roasting pan.
  • Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 398.8 calories, Carbohydrate 1.8 g, Cholesterol 130.1 mg, Fat 24.4 g, Fiber 0.9 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 174.7 mg, Sugar 0.1 g

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  • Melt the butter in a small, high-sided saucepan over medium heat. When the butter starts to foam up, drop the heat to low until it reaches 300°F. Fry the parsley, rosemary and sage until bright green and crisp, about 60 seconds. (Be careful: when you add the herbs, there will be splattering.) Strain the butter through a fine-mesh sieve into a heat-safe container and transfer the herbs to a paper towel-lined plate. When cool enough to handle,roughly chop.
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