Roasted Turkey Breast “Porchetta Style” with Pancetta, Apple and Fennel
| Servings | Cook Time |
| 8servings | 90minutes |
| Servings |
| 8servings |
| Cook Time |
| 90minutes |
Ingredients
- 1 tsp fennel seeds
- 1/2 tsp red pepper flakes
- 2 tsp orange zest
- 2 tsp kosher salt
- 6 lb boneless skin-on turkey breast butterflied
- 1/2 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 oz pancetta finely chopped
- 2-3 cloves garlic
- 2 small apples cut in ¼” dice
- 2 shallots minced
- 1 large bulb fennel finely diced
- 1 sprig rosemary
- 2 tsp chopped fresh thyme
- 1/4 cup parsley leaves roughly chopped
- 2 tsp chopped sage
- Kosher salt and freshly ground black pepper
- Sauce:
- 1 sprig fresh sage
- 1 sprig thyme
- 1 tbsp plus 1 tsp flour
- 1 tbsp extra virgin olive oil as needed
- 1/2 cup dry white wine
- 1 1/2 cups turkey broth
- Kosher salt and freshly ground black pepper
- 2 tbsp unsalted butter
- Turkey Breast:
- Kosher salt and freshly ground black pepper
- 2 Tbsp unsalted butter
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Make the Turkey Breast: Turn the oven on to 325°F
- Grind fennel seeds and red pepper flakes in a spice grinder or with a mortar and pestle until very fine. Toss spice mixture with the orange zest and 2 tsp of the salt. Rub the turkey breast with the salt mixture, then transfer it to baking dish, cover and refrigerate while you prepare the stuffing.
- Toast the panko in a 12-inch ovenproof skillet over medium heat, stirring with a rubber spatula until golden brown. Remove to a bowl and set aside.
- To the same pan, over medium-high heat, add 1 Tbsp of olive oil with the pancetta. Cook stirring often, until brown and crisp, 5–8 minutes. Transfer the pancetta to a plate, reserving the oil in the pan. Add the garlic and cook until fragrant then add the apples, shallots, fennel, rosemary, sage, and thyme and cook until just tender about 5 minutes. Add to the bowl with the panko, add the pancetta and toss to combine. Add chopped parsley and season mixture well with salt and pepper.
- Unfold the butterflied turkey breast and spread the stuffing evenly over the surface of the breast. Roll up turkey breast like a jelly roll to form a log, position seam side down and tuck skin under at each end. Loop a length of string around outside edge and tie closed. Starting at center, tie with kitchen twine at even intervals (apply some pressure with string so turkey holds a nice round shape, but don’t tie too tightly or it will bulge when cooked).
- Preparation: Place the skillet over medium-high heat with 2 tablespoons olive oil. Sear the turkey on all sides until golden brown, about 3-4 minutes per side. Transfer to the oven and roast until an instant read thermometer reads 165°F at the thickest point, about 45 minutes. Remove the turkey to a cutting board, tent with foil and rest for 15 minutes before slicing.
- For the gravy: While the turkey is resting, prepare the gravy. Over medium-high heat, add the herbs and flour to the skillet the turkey was cooked in; whisk to form a smooth paste. (If there aren't enough pan drippings to make a paste, add a tablespoon of olive oil.) Cook the paste to a medium amber color over medium-high heat, 3-4 minutes. Add the white wine and cook, whisk for 1 minute more. Add the turkey broth, salt and pepper until smooth. Bring the gravy to a boil, lower the heat to medium and simmer for 5 minutes. Strain the gravy and whisk in the butter.
Recipe Notes
Nutritional Information Per serving
Calories: 303, Protein: 8, Fat: 19, Carbohydrates: 24, Sodium: 526
