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Italian-American·Main Course

Herby Garlic Turkey Porchetta

A flavorful and juicy twist on the holiday bird using the traditional Italian porchetta method of rolling a boneless turkey breast with an intense paste of garlic, citrus, and toasted spices.

Prep

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Cook

75m

Total

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Serves

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Method

  1. 01

    Butterfly the turkey breast by making angled cuts into the thickest parts of the meat. Pull and roll the meat away from the cuts to create a flat, even surface area for the seasoning.

    Step 1
    Watch · 0:34
  2. 02

    Season the meat with a generous amount of salt and pepper. Spread on the crushed garlic, chili flakes, orange zest, lemon zest, toasted crushed fennel seeds, and chopped rosemary in a fairly even layer.

    Step 2
    Watch · 1:26
  3. 03

    Roll the turkey breast back together, ensuring the skin is on the outside. Secure tightly with four lengths of kitchen twine, starting with the two middle ties to stabilize the meat before finishing the ends.

    Step 3
    Watch · 3:42
  4. 04

    Place the diced vegetables in a roasting pan with a rack on top. Set the turkey on the rack, pat the skin dry, and season the exterior with more salt. Roast at 475°F (245°C) for 30 minutes.

    Step 4
    Watch · 4:45
  5. 05

    Lower the oven temperature to 300°F (150°C) and continue roasting for about 45 minutes, or until the internal temperature reaches 145–150°F (63–65°C). Remove from the oven and let rest for 15–20 minutes.

    Step 5
    Watch · 5:32
  6. 06

    While the meat rests, make the gravy by sautéing the roasted vegetables with butter and flour to create a roux. Whisk in cold broth and simmer until thickened to your liking. Strain the gravy if desired.

    Step 6
    Watch · 6:05
  7. 07

    Remove the twine and slice the turkey into rounds. Serve the slices with the prepared gravy over a bed of greens or roasted potatoes.

    Step 7
    Watch · 7:18

From Chef John

  • “If it works well for pork, it almost always works well for turkey.”
  • “You are, after all, the Loretta Lynn of your porchetta skin.”
  • “Once sliced, I promise you it's going to look amazing.”