Turketta

I recently came across a post on a turketta. A turketta?! Genius, I thought. I made a monstrous porchetta a couple of years ago and really, really loved it, so I thought that I would take a spin on making it with a boneless turkey breast. Same idea, but well, with turkey. As much as I loved the porchetta using a pork belly, I really loved the turkey version. One large turkey breast was enough to feed a family of five, and with that said, it was super affordable and loaded with tons of great flavor.

Turketta

Let’s get started.

  • 4 lb turkey breast, skin on, bone-in optional
  • 6 cloves garlic
  • 1/4 cup sage leaves
  • 1/2 cup fresh thyme, stems removed
  • 5 sprigs fresh rosemary, stems removed
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 pinch of red chili flakes
  • 1 tbsp cooking oil

Start by carefully removing the skin from the turkey breast. Reserve the skin. Butterfly the turkey breast, and make score marks on the breast.

Next, add the garlic, sage, thyme, rosemary, chili flakes, and olive oil to a food processor, and process until you make a paste. Scoop the paste out, and spread it all over the scored turkey breast. Season with salt and pepper.

Lay the turkey skin down onto the turkey breast.  Carefully roll into a log, and use the plastic wrap, and as you are rolling, begin tightening the turkey, as tight as possible.

How to make Turketta

Place the sealed turkey in the refrigerator overnight, if possible, or at least four hours.

Preheat your oven to 350 degrees.

Heat a large non-stick skillet on medium heat. Add in the cooking oil, and let it come to temperature.

Add the turkey breast, skin side down, and let it brown, cooking for about three minutes per side.

Once browned, add in the oven and cook for about 20 minutes. Next, raise the heat to 400 degrees, and cook until the skin is nice and crispy and the internal temperature is 165 degrees. Let it rest on a cutting board for about five minutes.

Slice into medallions and serve.

Turketta

The end result is a great moist turkey that is just loaded with amazing flavors. You get the garlic, and the great herbs that you associate with turkey. Let’s just say my kids gobbled this up, no pun intended. This was super easy to make, granted it takes a bit of time to prepare, but it was well worth it and it was a perfect weeknight meal. Hope you enjoy.

Turketta
Author: 
Recipe type: Turkey
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 4 lb turkey breast, skin on, bone-in optional
  • 6 cloves garlic
  • ¼ cup sage leaves
  • ½ cup fresh thyme, stems removed
  • 5 sprigs fresh rosemary, stems removed
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 pinch of red chili flakes
  • 1 tbsp cooking oil
Instructions
  1. Start by carefully removing the skin from the turkey breast. Reserve the skin. Butterfly the turkey breast, and make score marks on the breast.
  2. Next, add the garlic, sage, thyme, rosemary, chili flakes, and olive oil to a food processor, and process until you make a paste. Scoop the paste out, and spread it all over the scored turkey breast. Season with salt and pepper.
  3. Lay the turkey skin down onto the turkey breast. Carefully roll into a log, and use the plastic wrap, and as you are rolling, begin tightening the turkey, as tight as possible.
  4. Place the sealed turkey in the refrigerator overnight, if possible, or at least four hours.
  5. Preheat your oven to 350 degrees.
  6. Heat a large non-stick skillet on medium heat. Add in the cooking oil, and let it come to temperature.
  7. Add the turkey breast, skin side down, and let it brown, cooking for about three minutes per side.
  8. Once browned, add in the oven and cook for about 20 minutes. Next, raise the heat to 400 degrees, and cook until the skin is nice and crispy and the internal temperature is 165 degrees.
  9. Slice into medallions and serve.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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