Turkey Porchetta

1. 1

   Preheat the oven to 475 degrees F (245 degrees C).

2. 2

   Place the turkey breast skin side down on a cutting board, and flip the tenderloin toward the thinner end. Using a thin, sharp knife held at a slight angle to the board, slice into the center of the thickest part of the breast on the opposite side, being careful not to cut all the way through. You are just butterflying that section to increase the surface area. Make several additional small, shallow cuts on either side, wherever the meat is thick enough, to expose more surface area for the seasonings.

3. 3

   Season the exposed meat evenly with 2 teaspoons of the salt, black pepper, chili flakes, garlic, citrus zest, fennel, and rosemary. Fold and roll the turkey breast back into its original shape, ending with the skin side up and the seam side down.

4. 4

   Use 4 pieces of kitchen twine to tie the turkey breast securely, finishing with the knots on top. Trim any excess twine, and brush off any exposed seasoning from the skin surface.

5. 5

   Grease a roasting pan with the olive oil, and add the diced vegetables, spreading them out evenly. Set a roasting rack on top, and place the turkey on the rack, skin side up. Sprinkle the remaining salt over the skin.

6. 6

   Roast in the preheated oven for 30 minutes, then reduce the oven temperature to 300 degrees F (149 degrees C), and continue roasting for about 45 minutes, or until the internal temperature in the center of the thickest part reaches 145 to 150 degrees F (62 to 66 degrees C). Time may vary depending on the size of the turkey breast.

7. 7

   Transfer the turkey to a plate and tent loosely with foil. Let rest for 15 to 20 minutes before slicing.

8. 8

   Meanwhile, for the gravy, melt the butter in a saucepan over medium heat and add the vegetables from the roasting pan. As soon as the vegetables are sizzling, add the flour and cook, stirring, for about 2 minutes. Whisk in the cold broth and increase the heat to medium-high. Bring to a boil, whisking occasionally. Once it boils and thickens, reduce the heat to low. Taste and adjust the seasoning if needed. For best results, strain the gravy before serving.

9. 9

   Once the turkey has rested, slice and serve with the hot gravy.

• Calories 516.43 kcal High
• Protein 53.6 g Good Source
• Carbs 31.86 g Moderate
• Total Fat 20.53 g High
• Saturated Fat 6.61 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 153.43 mg High
• Sodium 2736.97 mg High
• Fiber 5.58 g Moderate
• Sugar 6.5 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 95.58 mg Low Source
• Iron 4.95 mg Good Source
• Potassium 272.65 mg Low Source
• Vitamin A 16.91 mcg_rae Low Source
• Vitamin C 34.74 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅