Turkey Porchetta

Name: Turkey Porchetta
Prep time: 2 d
Cook time: 2 d
Total time: 2 d
Yield: 5
Cuisine: Global
Ingredients: 2 bay leaves; 2 kilograms whole bone-in, skin-on turkey breast (about , patted dry; 2 Tbsps canola oil; 1 small carrot, roughly chopped; 1 large stalk celery, roughly chopped; 1 Tbsps whole fennel seeds; 2 Tbsps flour; 59 milliliters fresh sage leaves; 4 medium cloves garlic; 1 Tbsps Kosher salt and freshly ground black pepper, plus whole black peppercorns; 1 medium onion, roughly choppped; 1 teaspoons red pepper flakes; 946 milliliters low sodium homemade or store-bought chicken or turkey stock; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Turkey Porchettan a try. This recipe serves 5. One serving contains 765 calories, 85g of protein, and 38g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have bay leaves, onion, canolan oil, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 48 hours.

Instructions

Combin 2 teaspoons kosher salt, whole black peppercorns, sage leaves, garlic, fennel seed, and red pepper flakes in the bowl of a food processors. Process until a rough paste is formed, scraping down sides as necessary, about 30 seconds.

Ingredients you will need

Black Peppercorns

Red Pepper Flakes

Fennel Seeds

Kosher Salt

Sage

Garlic

Equipment you will use

Food Processor

Bowl

Carefully remove skin from the turkey breast and lay it flat. Reserve the carcass for gravy. Using your hands and a boning knife, carefully remove the breast meat from the carcass. Set aside the tenderloins for another use. Follow the the slideshow here for step-by-step photos.

Ingredients you will need

Turkey Breast

Gravy

Meat

Equipment you will use

Knife

Lay one breast half on top of the turkey skin and butterfly the thicker end by cutting through it horizontally with a boning knife, leaving the last 1/2-inch intact, then folding out the flap. Repeat with the other breast half. Follow the the slideshow here for step-by-step photos.

Ingredients you will need

Whole Turkey

Equipment you will use

Knife

Make a series of parallel slashes at 1-inch intervals in the turkey meat cutting about 1/2-inch into the meat. Repeat with a second series or slashed perpendicular to the first. Rub the spice/herb mixture into the meat, making sure to get it into all of the cracks. Follow the the slideshow here for step-by-step photos.

Ingredients you will need

Turkey Meat

Meat

Dry Seasoning Rub

Carefully roll of the turkey meat into a tight cylinder, using the skin to completely enclose it. Tie the roast tightly with butcher's twine at 1-inch intervals, as well as once lengthwise.

Ingredients you will need

Turkey Meat

Roll

Equipment you will use

Kitchen Twine

Transfer the roast to a wire rack set in a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate at least 6 hours and up to 2 days. Follow the the slideshow here for step-by-step photos.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Wire Rack

While turkey rests, make the gravy. Roughly chop the carcass with poultry shears or a heavy cleaver.

Ingredients you will need

Poultry

Whole Turkey

Gravy

Equipment you will use

Poultry Shears

Cleaver

Heat 1 tablespoon canola oil in a large saucepan over high heat until shimmering.

Ingredients you will need

Canola Oil

Equipment you will use

Sauce Pan

Add turkey carcass and cook, stirring occasionally, until well browned, about 8 minutes.

Ingredients you will need

Whole Turkey

Add carrots, celery, and onion, and cook, stirring frequently, until lightly browned, about 5 minutes longer.

Ingredients you will need

Carrot

Celery

Onion

Add chicken stock, bay leaves, and enough water to barely cover bones. Bring to a boil, reduce to a simmer, and cook for 2 hours. Strain through a fine mesh strainer, discard solids, and spoon any fat off the surface. Return to a saucepan and simmer until reduced to about 3 cups.

Ingredients you will need

Chicken Stock

Bay Leaves

Water

Equipment you will use

Sieve

Sauce Pan

Melt the butter in a medium saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add flour and cook, stirring with a whisk, until deep golden brown, about 3 minutes. Slowly whisk in turkey broth. Bring to a simmer to thicken lightly, then season with salt and pepper.

Ingredients you will need

Salt And Pepper

Turkey Broth

All Purpose Flour

Equipment you will use

Whisk

Let cool and refrigerate until ready to use.

When ready to cook, adjust an oven rack to center position and preheat oven to 275°F. Season exterior of turkey lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Turkey

Equipment you will use

Oven

Heat remaining tablespoon canola oil in a large cast iron or stainless steel skillet over high heat until shimmering.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add turkey and cook, turning occasionally, until well-browned on all sides, about 8 minutes total.

Ingredients you will need

Whole Turkey

Transfer turkey to a wire rack set in a rimme baking sheet and transfer to oven. Roast until thickest part of turkey registers 145 to 150°F on an instant-read thermometer, about 2 hours.

Ingredients you will need

Whole Turkey

Equipment you will use

Baking Sheet

Kitchen Thermometer

Wire Rack

Oven

Remove from oven, transfer to cutting board, and let rest for 10 minutes. Meanwhile, reheat gravy. Snip off twine using poultry shears. Carve and serve with hot gravy.

Ingredients you will need

Poultry

Gravy

Equipment you will use

Poultry Shears

Cutting Board