Porchetta-Style Turkey Breast with Fennel, Garlic, and Rosemary

Porchetta-Style Turkey Breast with Fennel, Garlic, and Rosemary ingredients

• 3.5 lbs boneless, skin-on turkey breast
• 1 medium, trimmed and roug fennel bulb
• 6 large, peeled garlic cloves
• 3 tbsp fresh rosemary leaves
• 1 tsp fennel seeds
• 0.5 tsp red pepper flakes
• 3 tbsp olive oil
• 1.5 tsp, plus more for seaso kosher salt
• 0.5 tsp, plus more for seaso black pepper
• 1 tbsp olive oil
• 0.5 cup dry white wine
• 1 cup chicken broth

How to make Porchetta-Style Turkey Breast with Fennel, Garlic, and Rosemary

1. Butterfly the turkey breast: Place the turkey breast skin-side down on a cutting board. Using a sharp knife, make a horizontal cut almost all the way through the thickest part of the breast, then open it up like a book. Cover with plastic wrap and pound evenly with a meat mallet to a uniform 1/2-inch thickness.
2. Prepare the herb paste: In a food processor, combine the chopped fennel bulb, garlic cloves, fresh rosemary leaves, 3 tablespoons olive oil, 1.5 teaspoons kosher salt, 0.5 teaspoon black pepper, fennel seeds, and red pepper flakes. Process until a coarse paste forms, scraping down the sides as needed.
3. Spread the paste and roll: Remove the plastic wrap from the turkey. Evenly spread the herb paste over the inside of the butterflied turkey breast, leaving a 1-inch border. Starting from one long side, tightly roll the turkey breast into a log. Secure the roll with kitchen twine at 1-inch intervals to maintain its shape.
4. Season and preheat: Pat the exterior of the rolled turkey dry with paper towels. Season generously all over with additional kosher salt and black pepper. Preheat your oven to 400°F (200°C).
5. Sear the turkey: Heat 1 tablespoon of olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the turkey roll seam-side down in the hot skillet and sear for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
6. Roast in the oven: Transfer the skillet with the seared turkey to the preheated oven. Roast for 75-90 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey registers 160-165°F (71-74°C). The skin should be deeply golden and crisp.
7. Rest the turkey: Once cooked, carefully remove the skillet from the oven. Transfer the turkey to a cutting board, tent loosely with foil, and let it rest for at least 15-20 minutes. This allows the juices to redistribute, ensuring a tender and moist final product.
8. Make the pan sauce: While the turkey rests, place the skillet back on the stovetop over medium heat. Add 0.5 cup dry white wine to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes until the wine has reduced by half.
9. Finish the sauce: Pour in 1 cup chicken broth and bring to a gentle simmer. Cook for another 5-7 minutes, stirring occasionally, until the sauce has slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
10. Slice and serve: Remove the kitchen twine from the rested turkey. Slice the porchetta-style turkey breast into 1/2-inch thick rounds. Arrange on a platter and spoon the warm pan sauce generously over the top before serving.

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