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.
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. Â Carefully roll into a log, and use the plastic wrap, and as you are rolling, begin tightening the turkey, as tight as possible.
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.
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
Ingredients
- 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
Instructions
- 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.
- 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.
- Slice into medallions and serve.