Porchetta-Style Roast Turkey
Porchetta is a traditional Italian roast stuffed with fennel, garlic, and herbs. Instead of pork, this recipe uses a turkey breast rolled in a tempting layer of bacon.
Serves 4–6
Ingredients:
- 1 tbsp. fennel seeds
- 1 tsp. crushed red pepper flakes
- 2 tbsp. fresh sage, chopped
- 2 tbsp. fresh rosemary, chopped
- 8 garlic cloves, peeled and minced
- 1 orange, zested
- 2 tsp. salt
- 8–10 lb. turkey breast, removed from the bone
- 1 package sliced bacon
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Instructions:
- In a small bowl, combine the fennel seeds, red pepper flakes, sage, rosemary, garlic, orange zest, and salt. Set aside.
- Line a cutting board with plastic wrap, and place the turkey breast on top, skin side down. Butterfly the turkey breast, cover with plastic wrap, and pound with a mallet to flatten. Remove the top wrap, and sprinkle with the seasoning.
- Roll the turkey breast into a log, cover with the remaining plastic wrap, and refrigerate.
- Preheat the oven to 350°F.
- Weave the strips of bacon together, forming a sheet. Remove the turkey breast from the plastic, and wrap it in the bacon. Secure with butcher’s twine, and place on a wire-rack-lined roasting pan or baking sheet.
- Roast the turkey breast for 35–45 minutes or until the bacon is brown and the turkey breast is cooked through. Let rest for 20 minutes before removing the twine, slicing, and serving.
Tip: Gravy, cranberry sauce, and all the other Thanksgiving fixings pair perfectly with this roast.
