More often than not, the supposed center of the Thanksgiving dinner--the turkey--turns out to be, well, a turkey. If you've never done a turchetta instead, you've not only missed out on a fabulous turkey alternative, you've obviously never had Thanksgiving at my house. Turchetta is a roast turkey breast stuffed and rolled in the style of Tuscan porchetta, which makes a delicious alternative to the same old Thanksgiving bird, and it's both beautiful and delicious both as a main course and as left-overs (both for sandwiches and, even better, as a charcuterie board) and it is not hard to prepare. While what follows per ingredients and directions is for 1 turchetta, I always make 2 or 3 so there are plenty of left-overs even after giving some scraps to guests to take home.
Ingredients:
1 boneless half turkey breast, skin on (2-3 pounds)
9 cloves garlic, 8 peeled and very thinly sliced, 1 unpeeled and lightly mashed
Leaves from 1 large bunch fresh sage (20-30 small- medium leaves)
4 teaspoons fennel seeds, ground
½ cup grated Parmigiano Reggiano (1 cup if using microplane)
6 ounces thinly sliced prosciutto
5 tablespoons olive oil
1 sprig of rosemary
2 cups red wine
1 tablespoon unsalted butter
Directions:
1. Preheat oven to 400 degrees.
2. On a cutting board, lay breast out, skin-side down. Use a sharp knife to make a vertical cut down the middle, only going about ⅔ of the way down. You do not want to cut in half completely or cut to the skin.
3. Holding blade parallel to surface of meat, butterfly one side by making a horizontal cut from center to edge, about ½ way through the thickness of the meat, as if you are opening up the breast like a book. Do not cut all the way through the meat. Stop when meat is still attached by about ¾ inch at edge. Repeat on the other side.
4. Turkey breast should now be able to lay flat like an open book. Use a meat mallet to pound out so thickness is uniform and you have a nice rectangle shape. Use the flat side of the mallet.
5. Cover meat evenly with garlic slices. Cover garlic evenly with sage leaves. Mix fennel and Parmesan together, and spread evenly on top. Layer prosciutto slices on top of that. Roll up breast from one narrow end to the other, leaving skin exposed. Tie with kitchen twine to form a compact roll.
6. In a roasting pan, heat 5 tablespoons olive oil with mashed garlic clove and rosemary sprig over medium heat. Add rolled turkey and brown on all sides. Pour in wine, bring to a simmer and transfer pan to oven. Roast until internal temperature is about 145 degrees, 25-30 minutes. Transfer turkey to a platter and let rest 15-20 minutes. Set pan with wine over medium heat to reduce to sauce consistency, if it’s not already there, and whisk in butter.
6. Carve turkey in thick slices, crosswise, to reveal pinwheel pattern. Serve with sauce.
[EOP]