Turkey Breast Porchetta

Votes: 1

Time: 8 hours 25 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 684, total fat 20 G., saturated fats 3 G., proteins 81 G., carbohydrates 40 G., fiber 7 G., cholesterol 195 mg, sodium 4264 mg, sugar 25 G.

"Porchetta is a delicious Tuscan pork roulade with herbs and spices, slowly baked in the oven. Every year I like to add something new to it, and this time I decided to replace the pork with turkey breast. I filled it with a savory mixture of herbs and vegetables, rolled it up, and baked it. Bonus: it takes much less time to prepare than a whole turkey!" shares Giada De Laurentiis.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Porchetta

2 teaspoons fennel seeds
2 tsp orange zest (1 orange)
3 and 1/4 teaspoons coarse salt
1 boneless, skin-on turkey breast, butterflyed (3 kg)
0.5 cup panko breadcrumbs
0.5 tsp red pepper flakes
1/4 cup extra-virgin olive oil
2 small apples, cut into 1cm cubes.
2 shallots, chopped
1 large fennel root, diced into 0.5cm cubes.
2 tablespoons chopped fresh rosemary (about 2 sprigs)

Gravy

2 sprigs of fresh rosemary
1 tbsp + 1 tsp flour
1 tablespoon extra-virgin olive oil, as needed
0.5 cups dry white wine, such as Pinot Grigio
1.5 cups lightly salted chicken broth
0.5 tsp coarse salt
1/8 tsp freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, fennel seeds, Orange zest, apples, fennel bulb, rosemary, white wine

Cooking the dish according to the recipe:

Porchetta:

The day before roasting, grind 1 teaspoon of fennel seeds and mix them with orange zest and 2 1/4 teaspoons of salt. Rub the turkey breast with this mixture, then transfer it to a ½-inch freezer bag and refrigerate overnight.
Baking Day:

Preheat oven to 200°C. Remove the turkey breast from the refrigerator and let it come to room temperature for 20 minutes.

Meanwhile, in a 30 cm frying pan over medium heat, fry breadcrumbsStir with a spatula until golden brown. Transfer to a medium bowl and add the remaining 1 teaspoon fennel seeds, red pepper flakes, and 1/2 teaspoon salt. Set aside.
To the same skillet, add 2 tablespoons olive oil, then add the apples, shallots, fennel, rosemary, and the remaining 1/2 teaspoon salt. Cook over medium-high heat until the fennel is tender, about 5 minutes; transfer to the bowl with the panko and toss.
Unroll the butterflyed turkey breast and spread the stuffing evenly over the breast. Roll the breast tightly and tie it with kitchen tie at 5 cm intervals, then tie it once lengthwise.
Place the skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Sear the turkey on all sides until golden brown, about 3 minutes per side. Transfer to the oven and roast until a thermometer inserted into the center of the turkey registers 155°F (68°C) at the thickest part, about 40 minutes. Remove the turkey to a cutting board, cover with foil, and let it rest for 15 minutes before carving.
Gravy:

While the porchetta is resting, prepare the sauce. Heat the turkey frying pan over medium-high heat, add the rosemary sprigs and flour, and stir until smooth. If the pan doesn't have enough fat, add 1 tablespoon of olive oil. Cook the pasta over medium-high heat until light amber, 3-4 minutes. Add the white wine and cook, stirring, for another minute.
Add chicken broth, salt, and pepper and stir until smooth. Bring the sauce to a boil, reduce heat to medium, and simmer for 5 minutes. Strain the sauce just before serving. Serve with porchetta.