Bright, garlicky, herbaceous, and ridiculously juicy, this Italian style turkey porchetta is a joyful riff on a classic pork preparation. It takes a boneless skin on turkey breast, butterflies and seasons it with garlic, citrus, fennel, and rosemary, then rolls and roasts it to tender perfection. This guide walks through every step so home cooks can enjoy one of the most flavorful, feast worthy approaches to turkey. The post focuses on cooking, easy recipes techniques and clear tips to help anyone succeed.
Ingredients
- 1 boneless skin on turkey breast half (about 2 to 3 pounds) with tenderloin attached
- Kosher salt, to taste (generous)
- Freshly ground black pepper
- Red chili flakes, 1 teaspoon (or to taste)
- 6 to 8 cloves garlic, crushed
- Zest of 1 orange and 1 lemon
- Fennel seeds, 1 teaspoon, toasted and crushed
- Fresh rosemary, 1 to 2 tablespoons chopped
- 2 carrots, 2 celery stalks, 1 onion, diced (for the roasting pan)
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups cold chicken or turkey stock (more for adjusting gravy)
- Roasted potatoes and greens for serving
Equipment
- Sharp thin knife for butterflying
- Mortar and pestle or spice grinder for fennel
- Kitchen twine (4 to 6 lengths)
- Roasting pan with rack
- Instant read thermometer
- Saucepan and whisk for gravy
Step 1: Prep and butterfly the turkey breast
Place the boneless skin on turkey breast flat side up. Flip the tenderloin toward the thinner edge so the breast lays more even. With a sharp thin knife, make a slight angled cut into the thickest part and begin slicing while pulling and rolling the meat away from the cut. Repeat smaller cuts where the meat is thick so the whole breast can be opened and splayed out.
Do not obsess over precision. The goal is to create surface area so the seasonings can do their work. Once splayed, place the seam you will close at the bottom when you roll.
Step 2: Season generously
Sprinkle a generous amount of kosher salt and a fairly coarse grind of black pepper across the meat. Add red chili flakes for a little zing. Crush a heap of fresh garlic and spread it into an even layer across the opened breast.
Step 3: Add citrus, fennel, and rosemary
Grate the zest of an orange and a lemon over the garlic and seasoning. Toast the fennel seeds in a dry pan over medium heat for a couple minutes until fragrant. Crush the toasted fennel briefly in a mortar and sprinkle it over the breast. Finish with a generous amount of chopped fresh rosemary. The classic porchetta flavor profile really shines here.
"While this will not be the most traditional turkey, there is a very good chance it will be the most flavorful."
Step 4: Roll, tie, and prepare the roasting pan
Gather the seasoned breast and roll it up so the seam is underneath. Use four lengths of kitchen twine. Slide one length under about three inches from the end, twist the string a few times and cinch tightly, finishing with a knot. Repeat for a second tie near the center, then two more toward the ends. Tie the middle knots first as they secure the bulk of the meat and make the end ties easier.
Optional but pretty: pull down loose skin wherever it has cinched and smooth it so the skin looks tight and golden after roasting. Place diced carrots, celery, and onion in the bottom of the roasting pan for aromatics and to flavor the gravy. Place a rack over the vegetables and set the tied roll on top. Pat the skin dry with a paper towel and brush off stray herbs for a pristine golden finish. Season the top with a little more salt.
Step 5: Roast at high heat then low heat
Preheat the oven to 475 degrees. Roast the tied turkey porchetta on the upper center rack for exactly 30 minutes at 475 to jump start browning and crisp the skin. After 30 minutes, lower the oven to 300 degrees and continue roasting for approximately 45 minutes more or until the internal temperature reads 145 to 150 degrees on an instant read thermometer.
When the turkey reaches the target temp, immediately transfer it to a plate and very loosely tent with foil. Let it rest for 15 to 20 minutes before slicing. Resting is essential to lock in those juices and to make slicing neat.
Step 6: Make the pan gravy
While the meat rests, melt butter in a saucepan over medium heat and add the roasted vegetables and browned bits from the roasting pan. Stir in the flour and cook for 2 to 3 minutes to form a roux. The dark browned bits are not a problem. They add a deeper color and a subtle bittersweet note that amplifies the sauce.
Whisk in cold chicken or turkey stock a little at a time. Cold stock into a hot roux helps prevent lumps. Bring to a boil and simmer until the gravy reaches desired thickness. Adjust with more stock if too thick or simmer longer if too thin. Taste and season. Strain if a silky finish is preferred.
Step 7: Slice, serve, and enjoy
Slice the rested porchetta into even rounds. The cross section should reveal the rolled layers of seasoned meat and herbs. Serve on a bed of greens and roasted potatoes. Spoon gravy over the meat and potatoes at the table. A final pinch of chili flakes is a happy finishing touch.
Tips for success
- Do not overcook. Pull at 145 to 150 degrees for tender juicy meat. This target gives far better texture than older, higher temperature traditions.
- Toast fennel seeds briefly to bring out their aroma and crush them for maximum flavor distribution.
- If a more subtle flavor is desired, reduce the amount of rosemary or garlic, but keep the salt proportional so the meat stays seasoned.
- Make the gravy while the meat rests. It is the perfect use of pan juices and roast vegetables and keeps the meal moving.
- This porchetta method is ideal for boneless turkey breast and is a great addition to any list of cooking, easy recipes for holiday entertaining.
Frequently asked questions
Can this be made ahead?
Yes. The turkey can be roasted, cooled, and refrigerated. Rewarm gently in a low oven and finish with a quick pan sauce. For best texture serve within 24 hours.
Can the spice level be adjusted?
Absolutely. Reduce or omit the chili flakes for milder flavor. The citrus, fennel, and rosemary are the main aromatic backbone and will still shine.
Serving suggestions
Serve slices with roasted potatoes, mustard greens or other leafy sides, and the pan gravy. This turkey porchetta is an excellent centerpiece for gatherings and fits perfectly into a collection of cooking, easy recipes for holiday menus and weeknight feasts.
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