Reviews (2) Add Rating & Review 54 Ratings 5 star values: 17 4 star values: 22 3 star values: 10 2 star values: 5 1 star values: 0 Martha Stewart Member Rating: 5 stars 11/25/2011 I also made this for Thanksgiving 2011. For a 12 pound bird it took almost an hour and 20 minutes to get it to temperature, but it was very, very good. Full of aroma and flavor, easy to carve and a beautiful presentation. I had to smile and charm the butcher a lot to get him to bone it, but it was worth it..... Martha Stewart Member Rating: Unrated 11/25/2011 I made this for the first time forThanksgiving. My guests RAVED about the taste, texture, aroma, and presentation.. I had fun deboning the turkey and rolling it up. Did it by myself. My guests want the recipe and want me to prepare it next Thanksgiving. I used a 16 pound fresh turkey so it took 3 hrs to get to 165 degrees.
Back to Tuscan-Style Turkey Alla Porchetta All Reviews for Tuscan-Style Turkey Alla Porchetta - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Tuscan-Style Turkey Alla Porchetta Recipe Summary prep: 45 mins total: 1 hr 45 mins Servings: 12
Ingredients Ingredient Checklist 15 thin slices Prosciutto di Parma or San Daniele prosciutto 1 whole boned, skin-on pasture-raised heritage turkey (10 to 12 pounds), wing tips, neck, and giblets reserved for Giblet Gravy Flaked sea salt, preferably Maldon 3 tablespoons minced garlic 1/4 cup plus 2 tablespoons tender fennel fronds, finely chopped 1/4 cup fennel seeds, coarsely ground 3 tablespoons finely chopped fresh rosemary 3 tablespoons finely chopped fresh sage 1 tablespoon fennel pollen (optional) 3 tablespoons extra-virgin olive oil Giblet Gravy for Tuscan-Style Turkey alla Porchetta
Cook’s Notes Fennel pollen can be purchased at kalustyans.com.
Gallery Tuscan-Style Turkey Alla Porchetta
Recipe Summary prep: 45 mins total: 1 hr 45 mins Servings: 12
Gallery
Tuscan-Style Turkey Alla Porchetta
Tuscan-Style Turkey Alla Porchetta
Tuscan-Style Turkey Alla Porchetta
Recipe Summary prep: 45 mins total: 1 hr 45 mins Servings: 12
Recipe Summary
prep: 45 mins total: 1 hr 45 mins
Servings: 12
prep: 45 mins
total: 1 hr 45 mins
prep:
45 mins
total:
1 hr 45 mins
Servings: 12
12
Ingredients
Ingredients
- 15 thin slices Prosciutto di Parma or San Daniele prosciutto 1 whole boned, skin-on pasture-raised heritage turkey (10 to 12 pounds), wing tips, neck, and giblets reserved for Giblet Gravy Flaked sea salt, preferably Maldon 3 tablespoons minced garlic 1/4 cup plus 2 tablespoons tender fennel fronds, finely chopped 1/4 cup fennel seeds, coarsely ground 3 tablespoons finely chopped fresh rosemary 3 tablespoons finely chopped fresh sage 1 tablespoon fennel pollen (optional) 3 tablespoons extra-virgin olive oil Giblet Gravy for Tuscan-Style Turkey alla Porchetta
Directions
Preheat oven to 400 degrees. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 3/4 inch. Place turkey, skin side down, on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting pan. Roast until an instant-read thermometer inserted into center reaches 165 degrees and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.
Cook’s Notes Fennel pollen can be purchased at kalustyans.com.
Cook’s Notes
Fennel pollen can be purchased at kalustyans.com.
Reviews (2)
Add Rating & Review 54 Ratings 5 star values: 17 4 star values: 22 3 star values: 10 2 star values: 5 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/25/2011 I also made this for Thanksgiving 2011. For a 12 pound bird it took almost an hour and 20 minutes to get it to temperature, but it was very, very good. Full of aroma and flavor, easy to carve and a beautiful presentation. I had to smile and charm the butcher a lot to get him to bone it, but it was worth it..... Martha Stewart Member Rating: Unrated 11/25/2011 I made this for the first time forThanksgiving. My guests RAVED about the taste, texture, aroma, and presentation.. I had fun deboning the turkey and rolling it up. Did it by myself. My guests want the recipe and want me to prepare it next Thanksgiving. I used a 16 pound fresh turkey so it took 3 hrs to get to 165 degrees.
Reviews (2)
Add Rating & Review 54 Ratings 5 star values: 17 4 star values: 22 3 star values: 10 2 star values: 5 1 star values: 0
Add Rating & Review
54 Ratings 5 star values: 17 4 star values: 22 3 star values: 10 2 star values: 5 1 star values: 0
54 Ratings 5 star values: 17 4 star values: 22 3 star values: 10 2 star values: 5 1 star values: 0
54 Ratings 5 star values: 17 4 star values: 22 3 star values: 10 2 star values: 5 1 star values: 0
5 star values: 17 4 star values: 22 3 star values: 10 2 star values: 5 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/25/2011 I also made this for Thanksgiving 2011. For a 12 pound bird it took almost an hour and 20 minutes to get it to temperature, but it was very, very good. Full of aroma and flavor, easy to carve and a beautiful presentation. I had to smile and charm the butcher a lot to get him to bone it, but it was worth it..... Martha Stewart Member Rating: Unrated 11/25/2011 I made this for the first time forThanksgiving. My guests RAVED about the taste, texture, aroma, and presentation.. I had fun deboning the turkey and rolling it up. Did it by myself. My guests want the recipe and want me to prepare it next Thanksgiving. I used a 16 pound fresh turkey so it took 3 hrs to get to 165 degrees.Martha Stewart Member
Rating: 5 stars 11/25/2011
I also made this for Thanksgiving 2011. For a 12 pound bird it took almost an hour and 20 minutes to get it to temperature, but it was very, very good. Full of aroma and flavor, easy to carve and a beautiful presentation. I had to smile and charm the butcher a lot to get him to bone it, but it was worth it…..
Rating: 5 stars
Rating: Unrated 11/25/2011
I made this for the first time forThanksgiving. My guests RAVED about the taste, texture, aroma, and presentation.. I had fun deboning the turkey and rolling it up. Did it by myself. My guests want the recipe and want me to prepare it next Thanksgiving. I used a 16 pound fresh turkey so it took 3 hrs to get to 165 degrees.
Rating: Unrated
All Reviews for Tuscan-Style Turkey Alla Porchetta
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All Reviews for Tuscan-Style Turkey Alla Porchetta
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