turkey-porchetta

Dinner Recipes

Kosher salt and freshly ground black pepper, plus 1/2 tablespoon whole black peppercorns
1/4 cup fresh sage leaves
4 medium cloves garlic
1 1/2 teaspoons whole fennel seeds
1/2 teaspoon red pepper flakes
1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), patted dry
2 tablespoons canola oil
1 quart low-sodium homemade or store-bought chicken or turkey stock
1 small carrot, roughly chopped
1 large stalk celery, roughly chopped
1 medium onion, roughly chopped
2 bay leaves
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Combine 2 teaspoons kosher salt, whole black peppercorns, sage leaves, garlic, fennel seed, and red pepper flakes in the bowl of a food processor. Process until a rough paste is formed, scraping down sides as necessary, about 30 seconds.
Carefully remove skin from the turkey breast and lay it flat. Reserve the carcass for gravy. Using your hands and a boning knife, carefully remove the breast meat from the carcass. Set aside the tenderloins for another use.
Lay one breast half on top of the turkey skin and butterfly the thicker end by cutting through it horizontally with a boning knife, leaving the last 1/2 inch intact, then folding out the flap. Repeat with the other breast half.
Make a series of parallel slashes at 1-inch intervals in the turkey meat cutting about 1/2 inch into the meat. Repeat with a second series of slashes perpendicular to the first. Rub the spice/herb mixture into the meat, making sure to get it into all of the cracks.

Dinner Recipes

Kosher salt and freshly ground black pepper, plus 1/2 tablespoon whole black peppercorns
1/4 cup fresh sage leaves
4 medium cloves garlic
1 1/2 teaspoons whole fennel seeds
1/2 teaspoon red pepper flakes
1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), patted dry
2 tablespoons canola oil
1 quart low-sodium homemade or store-bought chicken or turkey stock
1 small carrot, roughly chopped
1 large stalk celery, roughly chopped
1 medium onion, roughly chopped
2 bay leaves
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Combine 2 teaspoons kosher salt, whole black peppercorns, sage leaves, garlic, fennel seed, and red pepper flakes in the bowl of a food processor. Process until a rough paste is formed, scraping down sides as necessary, about 30 seconds.
Carefully remove skin from the turkey breast and lay it flat. Reserve the carcass for gravy. Using your hands and a boning knife, carefully remove the breast meat from the carcass. Set aside the tenderloins for another use.
Lay one breast half on top of the turkey skin and butterfly the thicker end by cutting through it horizontally with a boning knife, leaving the last 1/2 inch intact, then folding out the flap. Repeat with the other breast half.
Make a series of parallel slashes at 1-inch intervals in the turkey meat cutting about 1/2 inch into the meat. Repeat with a second series of slashes perpendicular to the first. Rub the spice/herb mixture into the meat, making sure to get it into all of the cracks.

Recipe Details