Turkey Porchetta
Turkey Porchetta turns a butterflied, rolled turkey breast into a juicy roast scented with garlic, rosemary, fennel, and bright citrus zest. The crackly, well-seasoned skin gives way to succulent slices, perfect for ladling with a rich pan-vegetable gravy. Serve for a special dinner or holiday when you want bold Italian-inspired flavors with tender, moist turkey.
- Prep20 mins
- Cook1 hr 20 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Turkey Porchetta, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 55 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 9 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 17
- Heart Health
- 76
- Metabolic
- 37
- Digestive
- 22
- Inflammatory
- 56
- Performance
- 48
- General Wellness
- 1
Preheat the oven to 475 degrees F (245 degrees C).
- 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
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
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
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
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
Transfer the turkey to a plate and tent loosely with foil. Let rest for 15 to 20 minutes before slicing.
- 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
Once the turkey has rested, slice and serve with the hot gravy.
- Calories 517.52 kcal High 26%
- Protein 53.83 g Good Source 108%
- Carbohydrate 32.26 g 12%
- Total Fat 20.65 g High 26%
- Saturated Fat 6.67 g High 33%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 153.61 mg High 51%
- Sodium 2738.06 mg High 119%
- Dietary Fiber 5.06 g Moderate 18%
- Total Sugars 6.5 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 81.43 mg Low Source 6%
- Iron 5.0 mg Good Source 28%
- Potassium 272.25 mg Low Source 6%
- Vitamin A 21.22 mcg Low Source 2%
- Vitamin C 36.46 mg Good Source 41%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Wheat 🌾
- Gluten
- Celery
- Garlic 🧄
- Onions 🧅
About This Recipe
Turkey Porchetta is an Italian dinner recipe made with 16 ingredients. It takes about 1 hr 40 mins, serves 4, and is rated medium. Key ingredients include All Purpose Flour, Black Pepper, Butter, and Celery. Each serving provides about 517.52 kcal, and is a good source of protein.
Recipe Questions
- What is Turkey Porchetta?
- It is an Italian recipe made with 16 ingredients, usually served for dinner or lunch.
- What is Turkey Porchetta made of?
- The main ingredients are All-Purpose Flour, Black Pepper, Butter, Celery, Diced Carrots. The full list of 16 is above.
- What goes well with Turkey Porchetta?
- Explore these Italian side-dish recipes.
- How long does it take to make Turkey Porchetta?
- About 1 hr 40 mins in total: 20 mins to prepare and 1 hr 20 mins to cook.
- How many calories are in one serving?
- One serving provides about 517.52 kcal. The full nutrition breakdown is above.
- Is Turkey Porchetta easy to make?
- This recipe is rated medium, with 16 ingredients and 9 steps.
- Is Turkey Porchetta healthy?
- Turkey Porchetta has an easyChef Pro health score of 50/100. Per serving, it provides 517.52 calories and 53.83 g of protein, or 108% of the Daily Value. It is a good source of iron and vitamin C. Worth noting per serving: sodium at 2738.06 mg (119% of the Daily Value) and saturated fat at 6.67 g (33% of the Daily Value). It contains Citrus, Milk, Wheat, Gluten, Celery, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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