Porchetta-Inspired Turkey

I absolutely love a holiday turkey. Simply roasted was my childhood favorite, and no matter what time of year, it was the one thing I requested when home visiting from college. Over the years, my husband and I have subjected our holiday birds to many treatments and techniques, from rubs to bringing to smears and injections to frying, smoking, and even roasting upside-down.

Porchetta-Inspired Turkey Recipe

Last year, however, I was inspired by a classic celebratory Italian dish: porchetta, a culinary delight of deboned pork meat (all the fat and skin still on), boldly seasoned and stuffed full of herbs and other parts of the pig. It is indescribably delicious and slowly roasted until tender and juicy with crispy outside skin. A friend of mine and I got a pig at auction and created a version of this porky goodness for a benefit dinner several years ago. Inspired by an insatiable craving for it ever since, I got inventive and created a porchetta turkey the next Thanksgiving. The family decided it was a keeper.

I recommend spatchcocking the turkey, dry-brining it, and letting it rest uncovered overnight in the refrigerator. This creates an evenly cooked, moist bird with an allover crispy skin – a porchetta trademark. The layer of herbs and meat between the juicy turkey and crisp skin will be a delicious surprise on your holiday table.

What is Porchetta?

Porchetta is a traditional Italian dish. It is made from a whole, deboned pig (or large cut of pork belly or loin. The meat is stuffed and/or cubed with garlic and herbs like rosemary, thyme, and fennel. After sprinkling it with salt and pepper, the cook rolls the meat tightly and ties it together with string. After a long, slow roasting period, the outside becomes golden-brown while the inside stays tender and juicy.

You can use thin slices of porchetta in sandwiches, or slightly thicker slices as a main dish. In either case, a drizzle of olive oil and final sprinkle of salt enhance the flavor.

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Porchetta-Inspired Turkey

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• Author: Rhonda Schuldt

Print Recipe

Description

Juicy and succulent turkey for Thanksgiving or any time of year. 

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Ingredients

Scale 1x2x3x

For the herb mixture:

• 1/2 cup fresh fennel fronds, minced
• 1/2 cup fresh flat-leaf (Italian) parsley, minced
• 2 tbsp fresh thyme leaves
• Zest one lemon
• 1 tsp of salt
• 1 tsp of black pepper

For the meat filling:

• 1/2 tbsp fennel seeds
• 1 ½ lb fresh ground pork (you can substitute sweet Italian sausage or ground turkey)
• 1/2 tsp salt
• 1/2 tsp black pepper

For the dry brine:

• 1/2 cup kosher salt
• 2 tbsp baking powder

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Instructions

For herb mixture:

1. Combine all ingredients for the herb mixture in a small mixing bowl and set aside.

For meat filling:

1. Combine all ingredients for the meat mixture in a small bowl and set aside.

For dry brine:

1. Combine in a small bowl and set aside. You will have extra dry-brine mixture that can be stored in a covered container for future use.

To prepare the bird:

1. Line a rimmed baking pan (or broiler pan) with aluminum foil. Place a wire rack (or slotted broiler rack) on top.
2. Lay spatchcocked turkey on a clean surface or cutting board, breast-side up. Starting at the bottom of the turkey breast, place your hand between the skin and flesh and gently separate to create as much of an opening between the meat and skin as possible, being careful not to tear the skin. Repeat with the thighs.
3. Next, using your hands, rub the herb mixture evenly between the skin and the breast and thigh meat, evenly coating as much of the meat as possible. Then, divide the meat mixture and place between the skin and the breast and thigh meat. Gently press on the outside of the skin to evenly spread the meat mixture under the skin to a consistent thickness.
4. Gently turn the bird over so the breast side is facing down. Using your fingers, generously sprinkle the dry brine mixture over the surface of the underside of the bird so that it is evenly covered but not encrusted. Flip the bird over (breast-side up) and transfer to the cooking rack on the lined baking pan. Generously sprinkle the exposed surfaces so they are thoroughly and evenly dusted with the dry brine. Add fresh cracked black pepper if desired. Place, uncovered, in the refrigerator for 24 hours.
5. Place the turkey into a preheated 400-degree oven. Roast until the thigh meat registers 165 degrees and the skin is brown and crisp**. Remove from oven and let rest for 20 minutes before carving. Carve across the breast and thighs to get slices that include turkey, the herb and meat stuffing, and some of the delicious, crispy skin.

Story and Recipe by Rhonda Schuldt
Photography by Dave Bryce

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