Turkey Porchetta

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Ingredients:

  • Kosher salt and freshly ground black pepper, plus 1/2 tablespoon whole black peppercorns
  • 1/4 cup fresh sage leaves
  • 4 medium cloves garlic
  • 1/2 tablespoon whole fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), patted dry
  • 2 tablespoons canola oil
  • 1 quart low sodium homemade or store-bought chicken or turkey stock1 small carrot, roughly chopped
  • 1 large stalk celery, roughly chopped
  • 1 medium onion, roughly choppped
  • 2 bay leaves
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour

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DIRECTIONS

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.


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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.

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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.

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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. 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.

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Melt the butter in a medium saucepan over medium heat. 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. Let cool and refrigerate until ready to use.

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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. Heat remaining tablespoon canola oil in a large cast iron or stainless steel skillet over high heat until shimmering. Add turkey and cook, turning occasionally, until well-browned on all sides, about 8 minutes total. 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. 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.

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