In this turkey porchetta, the Italian pork porchetta preparation— butterflied, liberally seasoned, rolled, and tied—is a perfect way to approach a boneless turkey breast.
It may not be the most traditional turkey breast you have ever made, but it is certain to be one of the most flavorful, moist, juicy bites of roast turkey you have ever had.
Ingredients
- 1 (2 1/2 pound) skin-on boneless turkey breast half
- 2 1/2 teaspoons kosher salt, divided
- 1 tablespoon coarsely ground black pepper
- 1/4 teaspoon red chili flakes (optional)
- 4 cloves garlic, crushed
- 1 orange, zested
- 1 lemon, zested
- 1 teaspoon toasted fennel seeds, crushed or finely minced
- 2 tablespoons finely minced fresh rosemary
- 4 pieces kitchen twine
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrot
Gravy:
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups cold turkey or chicken broth
- 1/4 teaspoon salt
Directions
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Preheat the oven to 475 degrees F (245 degrees C).
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Place turkey breast skin side down on a cutting board, and flip the tenderloin over towards the thinner end. Use a thin sharp knife, held at a slight angle to the cutting board, to slice into the center of the thickest part of the breast on the opposite side, Be careful not to cut all the way through. You’re just trying to butterfly open that part of the breast to maximize surface area. Several more smaller, shallow cuts can be made on either side, wherever the meat is thick enough, to expose more surface area for the seasonings.
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Season the exposed meat evenly with 2 teaspoons of the salt, black pepper, chili flakes, garlic, citrus zest, fennel, and rosemary. Fold and roll the turkey breast back together into its original shape; finish with the skin side up and the seam side down.
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Use 4 pieces of kitchen twine to tie the turkey breast up securely, finishing with the knots on top. Trim off excess twine. and brush any exposed seasoning from the skin surface.
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Grease a roasting pan with the olive oil, and transfer in the diced vegetables, distributing evenly. Place a roasting rack on top, and place turkey on the rack, skin side up. Sprinkle remaining salt on top of the skin.
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Roast in the preheated oven for 30 minutes, then reduce oven temperature to 300 degrees F (149 degrees C), and continue roasting for about 45 minutes, or until the internal temperature in the center of the thickest part is 145 to 150 degrees F (62 to 66 degrees C). Time may vary depending on the size of the turkey breast.
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Transfer turkey onto a plate and tent loosely with foil. Let rest 15 to 20 minutes before slicing.
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Meanwhile, for gravy, melt butter in a saucepan over medium heat and add the vegetables from the roasting pan. As soon as vegetables are sizzling, add flour, and cook, stirring, for about 2 minutes. Whisk in the cold broth, and turn the heat up to medium-high. Bring to a boil, whisking occasionally. Once the mixture comes to a boil and thickens, reduce heat to low. Taste for seasoning and adjust if need be. For best results strain the gravy before serving.
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Once the turkey is rested, slice and serve with the hot gravy.
Nutrition Facts (per serving)
| 383 | Calories |
| 19g | Fat |
| 15g | Carbs |
| 38g | Protein |
