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5. When cooking is complete, cut into individual ribs and serve with
barbecue sauce if desired.
Nutritional information per serving (based on 6 servings):
Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g
• chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g
Turketta
(Roasted Turkey Breast in the Porchetta-Style)
In this take on the classic Roman dish Porchetta, wrapping lean turkey
breast in pancetta creates a crisp crust and helps to mimic the fat that
usually comes from pork. We prefer not to use a pre-brined breast so we
can control the salt content of the final dish.
Makes 10 to 12 servings
Brine:
8 cups water
1 cup kosher salt
¼ cup granulated sugar
1 whole turkey breast (about 4 to 5 pounds), deboned*
Herb rub:
1 garlic clove
12 sage leaves
1 rosemary sprig, leaves only
1 thyme sprig, leaves only
1½ teaspoons fennel seeds, toasted and ground, or ½ teaspoon
ground fennel, toasted
1 teaspoon crushed red pepper flakes
1 3-ounce package pancetta (about 6 to 8 slices)
1. Prepare the brine by combining the water, salt and sugar in a very large
bowl. Whisk until the salt and sugar have dissolved and add the turkey
breast. If the turkey is not fully submerged, add more water until it is
covered. Cover with plastic and refrigerate for 3 hours.
2. While the turkey is in the fridge, prepare the herb rub. In a small food
processor or spice grinder, pulse the garlic until finely chopped. Add
the sage, rosemary and thyme and pulse to finely chop all ingredients
together. Combine the chopped herbs with the fennel and red pepper
flakes in a small bowl and set aside.
3. When the brining time is complete, remove the bird and rinse well
under cold water. Pat the turkey with paper towels until completely dry
and lay it skin-side down.
4. Rub the flesh of the turkey all over with the herb rub. Starting at one
end, carefully roll the turkey like a jelly roll, being careful not to tear the
turkey’s skin. The turkey roll should be seam side down on the counter
and able to sit freely without unrolling. Arrange the pancetta slices over
the bird’s exterior, especially covering any areas where the skin may be
torn. Tie tightly with butcher’s twine at 2-inch intervals to make a
compact cylinder.
5. Place the turkey on the broiling pan fitted on top of the baking pan.
Adjust the oven rack to position 1 and put the turkey in. Select Dual
Cook first set to Roast at 400˚F for 25 minutes, then set to Roast at
325˚F for 1 hour. Press Speed Convection, then Start, to begin roasting.
Roast until the bird’s exterior is golden brown and crisp and the internal
temperature of the bird is 165˚F.
6. Remove bird from oven and let rest at least 10 minutes before removing
twine and slicing.
* A butcher can debone the turkey breast for you.
Nutritional information per serving (based on 12 servings):
Calories 298 (49% from fat) • carb. 0g • pro. 37g • fat 16g • sat. fat 4g
• chol. 108mg • sod. 1067mg • calc. 38mg • fiber 0g