Turkey Breast Porchetta Recipes

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

Ingredients

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.

PORCHETTA-STYLE ROAST TURKEY BREAST

Porchetta-Style Roast Turkey Breast image

The secret to great-tasting turkey breast? Wrapping it in bacon.

Provided by Claire Saffitz

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
2 tablespoons olive oil
2 ounces pancetta (Italian bacon), chopped
4 garlic cloves
3 sage leaves
1/2 cup parsley leaves
1/4 cup coarsely chopped fresh chives
1 teaspoon finely chopped fresh rosemary
2 teaspoons finely grated lemon zest
1 whole skin-on, bone-in turkey breast, bones removed
12 slices bacon
A spice mill or a mortar and pestle

Steps:

Grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle until very fine. Toss spice mixture and salt in a small bowl; set aside.
Heat oil in a small skillet over medium. Cook pancetta, stirring often, until brown and crisp, 5-8 minutes. Let cool. Transfer pancetta and fat in skillet to a food processor, add garlic, and process to a smooth paste. Add sage, parsley, chives, rosemary, and lemon zest and process until smooth; set paste aside.
Pat turkey breast dry and place skin side down on a large rimmed baking sheet so thickest part of breast is closest to you. Run your fingers underneath fillets lengthwise to detach. Using a thin, sharp blade, position knife about 3" from neck end and cut downward at a 45ºF angle into the thickest part of the breast (do not cut all the way through; you're butterflying only the top portion). Open top flap you've just created like a book. Fold fillets in half and place in the top and bottom gaps between the breasts so tapered ends are facing in. The idea is to create a layer of meat of uniform thickness across the entire breast.
Sprinkle reserved spice mixture all over turkey flesh; rub into crevices. Rub paste all over flesh of turkey to coat evenly, working into crevices. Roll up turkey breast left to right like a jelly roll to form a log; position seam side down and tuck skin under at each end. Starting at center, tie with kitchen twine at even intervals (apply some pressure with string so turkey holds a nice round shape, but don't tie too tightly or it will bulge when cooked).
Let rolled turkey sit 2 hours to bring to room temperature.
Preheat oven to 325ºF. Roast turkey on baking sheet until skin is golden and starting to crisp, 40-45 minutes. Remove from oven and carefully remove strings with kitchen shears. Drape with bacon slices, overlapping; tuck ends underneath turkey to secure. Roast until an instant-read thermometer inserted into the thickest part registers 140ºF, 30-40 minutes.
Increase oven temperature to 400ºF and cook until bacon is browned and crisp and thermometer registers 150ºF, 5-10 minutes longer. Transfer to a platter and let rest at least 40 minutes before slicing. Serve with pan juices.
Turkey breast can be rolled 1 day ahead. Chill uncovered on a rimmed baking sheet.

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