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Every year I like to mix it up, and this year I'm roasting a boned turkey breast that's been prepared in the manner of porchetta: stuffed with a savory mixture of herbs and vegetables then rolled and tied. Turkey Breast Porchetta 1 1/2 teaspoon fennel seeds (divided)2 teaspoon kosher salt (divided)1 teaspoon... giadzy.com

Turkey Breast Porchetta

Serves 4 to 6

The day before roasting: Begin by chopping 1‚ÅÑ2 teaspoon fennel seed.
Mix the fennel seed together with 1 1‚ÅÑ4 teaspoon kosher salt and the
orange zest. Rub both sides of the turkey with the salt mixture. Place
the turkey breast in a gallon plastic storage bag and refrigerate
overnight.

The day of roasting: Preheat the oven to 400°F. Remove the turkey
breast from the refrigerator and allow it to come to room temperature
for 20 minutes before cooking.

Meanwhile, in a 12-inch, ovenproof sauteÃÅ pan, toast the panko over
medium heat, stirring with a rubber spatula until golden brown.
Remove to a medium bowl and add the remaining teaspoon fennel
seeds, red pepper flakes, and 1‚ÅÑ4 teaspoon kosher salt. Set aside. To
the same pan over medium-high heat, add 1 tablespoon olive oil. Add
the diced fennel, shallot, apple, rosemary, and 1‚ÅÑ2 teaspoon kosher
salt. SauteÃÅ until the fennel softens, about 5 minutes. Add to the bowl with the panko and toss to combine. Wipe out the sauteÃÅ pan and
reserve to sear the turkey.

Place the butterflied turkey breast, opened, in front of you. Spread the
filling evenly over the turkey. Roll up the turkey breast to maintain the
shape. Tie with twine in four spots about 2 inches apart. Place the
sauteÃÅ pan over medium-high heat and add 2 tablespoons olive oil.
Place the turkey breast in the hot pan and sear on all sides until
golden brown, about 3 minutes per side. Place the pan in the
preheated oven and roast for about 40 minutes, or until an instant
read thermometer placed in the thickest part of the breast reads
155°F. Allow the porchetta to rest for 15 minute before slicing.

Turkey Breast Porchetta

Photo of lizzynewm

Recipe by Giada De Laurentiis

Every year I like to mix it up, and this year I’m roasting a boned turkey breast that’s been prepared in the manner of porchetta: stuffed with a savory mixture of herbs and vegetables then rolled and tied.

Turkey Breast Porchetta

Serves:
6
Cooking Level:
Prep Time
30 minutes
Cook Time
40 minutes
Inactive Time
8 hours 20 minutes
Total Time
9 hours 30 minutes

INGREDIENTS:

  • 1 1/2 teaspoon fennel seeds divided
  • 2 teaspoon kosher salt divided
  • 1 teaspoon orange zest from 1/2 of an orange
  • 3 1/2 pound boneless skinless turkey breast,
  • butterflied
  • 1/4 cup panko bread crumbs
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons extra virgin olive oil divided
  • 1 small fennel diced
  • 1/4 inch
  • 1 shallot minced
  • 1 small apple diced 1/3 inch
  • 1 tablespoon chopped rosemary from about 2
  • sprigs

INSTRUCTIONS:

  • The day before roasting: Begin by chopping 1/2 teaspoon fennel seed. Mix the fennel seed together with 1 1/4 teaspoon kosher salt and the orange zest. Rub both sides of the turkey with the salt mixture. Place the turkey breast in a gallon plastic storage bag and refrigerate overnight.
  • The day of roasting: Preheat the oven to 400°F. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes before cooking.
  • Meanwhile, in a 12-inch, ovenproof sautee pan, toast the panko over medium heat, stirring with a rubber spatula until golden brown. Remove to a medium bowl and add the remaining teaspoon fennel seeds, red pepper flakes, and 1/4 teaspoon kosher salt. Set aside. To the same pan over medium-high heat, add 1 tablespoon olive oil. Add the diced fennel, shallot, apple, rosemary, and 1/2 teaspoon kosher salt. Sautee until the fennel softens, about 5 minutes. Add to the bowl with the panko and toss to combine. Wipe out the sautee pan and reserve to sear the turkey.
  • Place the butterflied turkey breast, opened, in front of you. Spread the filling evenly over the turkey. Roll up the turkey breast to maintain the shape. Tie with twine in four spots about 2 inches apart. Place the sautee pan over medium-high heat and add 2 tablespoons olive oil. Place the turkey breast in the hot pan and sear on all sides until golden brown, about 3 minutes per side. Place the pan in the preheated oven and roast for about 40 minutes, or until an instant read thermometer placed in the thickest part of the breast reads 155°F. Allow the porchetta to rest for 15 minute before slicing.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Turkey Breast Porchetta

Photo Credit: Lauren Volo

Every year I like to mix it up, and this year I’m roasting a boned turkey breast that’s been prepared in the manner of porchetta: stuffed with a savory mixture of herbs and vegetables then rolled and tied.

Turkey Breast Porchetta

Serves:
6
Cooking Level:
Prep Time
30 minutes
Cook Time
40 minutes
Inactive Time
8 hours 20 minutes
Total Time
9 hours 30 minutes

INGREDIENTS:

  • 1 1/2 teaspoon fennel seeds divided
  • 2 teaspoon kosher salt divided
  • 1 teaspoon orange zest from 1/2 of an orange
  • 3 1/2 pound boneless skinless turkey breast,
  • butterflied
  • 1/4 cup panko bread crumbs
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons extra virgin olive oil divided
  • 1 small fennel diced
  • 1/4 inch
  • 1 shallot minced
  • 1 small apple diced 1/3 inch
  • 1 tablespoon chopped rosemary from about 2
  • sprigs

INSTRUCTIONS:

  • The day before roasting: Begin by chopping 1/2 teaspoon fennel seed. Mix the fennel seed together with 1 1/4 teaspoon kosher salt and the orange zest. Rub both sides of the turkey with the salt mixture. Place the turkey breast in a gallon plastic storage bag and refrigerate overnight.
  • The day of roasting: Preheat the oven to 400°F. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes before cooking.
  • Meanwhile, in a 12-inch, ovenproof sautee pan, toast the panko over medium heat, stirring with a rubber spatula until golden brown. Remove to a medium bowl and add the remaining teaspoon fennel seeds, red pepper flakes, and 1/4 teaspoon kosher salt. Set aside. To the same pan over medium-high heat, add 1 tablespoon olive oil. Add the diced fennel, shallot, apple, rosemary, and 1/2 teaspoon kosher salt. Sautee until the fennel softens, about 5 minutes. Add to the bowl with the panko and toss to combine. Wipe out the sautee pan and reserve to sear the turkey.
  • Place the butterflied turkey breast, opened, in front of you. Spread the filling evenly over the turkey. Roll up the turkey breast to maintain the shape. Tie with twine in four spots about 2 inches apart. Place the sautee pan over medium-high heat and add 2 tablespoons olive oil. Place the turkey breast in the hot pan and sear on all sides until golden brown, about 3 minutes per side. Place the pan in the preheated oven and roast for about 40 minutes, or until an instant read thermometer placed in the thickest part of the breast reads 155°F. Allow the porchetta to rest for 15 minute before slicing.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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