The classic, Italian pork porchetta preparation, where the meat is butterflied, liberally seasoned, rolled, and tied, is a perfect way to approach a roasted, boneless turkey breast. Chef John’s recipe may not be the most traditional turkey breast you have ever made, but it is certain to be one of the most flavorful, moist, juicy bites of roast Thanksgiving turkey you have ever had. Enjoy!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/turkey-porchetta-recipe-11841232
To become a Member of Food Wishes, and read Chef John’s in-depth article about Apple Turkey Porchetta, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/
22 Comments
Chef John, was this recipe sponsored by Big Pepper?
Yum❤
I have missed you so – freakishly small wooden spoon. 😭
We have been making "Italian-style Turkey" for years. We don't roll it, but we add the wet rub to the outside. It's not as pretty but Makes great sandwiches. Absolutely delicious!!
Woah! That's a lot of pepper chef John!!!
It’s all about the tiny spoon
Nah
Wouldn't it just be turketta? oh wait, turkey in Italian is tacchina….so it would be tacchetta lol
if it's turkey why not call it Torchetta ?
I got an Ark tribemate looking for things he can make in a shitty dorm room with just a microwave for a dormsgiving with 20 broke college bros. Anybody got some ideas?
Perfect for two ❤
Chef John, how about some softened butter spread on that butterflied turkey? Just sayin’…
The freakishly small spoon makes an appearance! The turkey looks delish!
Turketta?
Shouldn’t it be turchetta? 🤔
WAY TOO MUCH PEPPER!!!!!!! I would of put an herb stuffing with craisins that had been soaked in grand manier and apple cider
It should be Turchetta 😊 yumzers ❤
dexter russel knife?
I made something similar for Thanksgiving a few years ago using your deboned turkey technique. I also roast garlic and shallots until they form a paste-like consistency
It is amazing how long I´ve been listening to this intro and loving it. Now I´ve had my own COOKING CHANNEL for 10 years.
If anyone is wondering why he adds cayenne pepper, it is because it aids in thermogenesis and helps to suppress appetite.
Hello Chef John. Question; when you debone a chicken leg quarter, what do you do about the tenons?