Today, we’re diving into Thanksgiving turkeys with a Roman slant. This recipe will elevate your holiday feast to new heights. Forget about the traditional turkey roast – it’s time to explore the mouthwatering wonders of Turkey Porchetta. This culinary masterpiece combines the succulence of turkey with the savory goodness of the Roman street food, porchetta, resulting in a dish that will leave your guests craving more.
A Brief History of Porchetta
Before we embark on our culinary adventure with Turkey Porchetta, let’s take a moment to appreciate the rich history behind this delectable dish. Originating in Rome Italy, porchetta is a traditional culinary marvel that dates back centuries.
Porchetta can trace its roots to Roman times, where it was a staple in the diet of Roman soldiers and peasants. The name “porchetta” is derived from “porcellus,” meaning piglet, indicating its historical association with young, succulent pigs. Over time, this dish evolved from a simple, rustic fare to a celebrated centerpiece of Italian gastronomy. Today you can see FULL pigs on the streets of Rome slow roasted and ready to be made into sandwiches. We of course are using a turkey for our Roman thanksgiving recipe.
The Art of Porchetta
One of the defining features of porchetta is the preparation of the whole pig, carefully deboned and seasoned with a blend of herbs and spices. The meat is then rolled and slow-roasted to perfection, resulting in a crispy skin on the outside and juicy, flavorful meat on the inside. We’re going to do this same thing with a turkey.
Now, as we venture into a Turkey Porchetta, we pay homage to the centuries-old legacy of porchetta. By infusing our Thanksgiving feast with the spirit of this Italian classic, we not only savor a delicious meal but also connect with a culinary tradition that spans generations.
So, as you roll up your turkey and let the herbs and spices work their magic, remember that you’re not just creating a memorable dish; you’re continuing a legacy that has stood the test of time. Enjoy the journey into the history of porchetta as you savor every flavorful bite of your Forking Tasty Turkey Porchetta. Buon appetito!
So, here you have it, Forkers – a Turkey Porchetta recipe that will redefine your holiday table. The marriage of succulent turkey and the herb-infused charm of porchetta creates a dish that’s not only visually stunning but also an absolute crowd-pleaser. So, this holiday season, dare to be different, and let the tantalizing taste of Turkey Porchetta become a new tradition in your home. Happy cooking!
- sous vide
- butcher twine
- hand torch
- 1 whole turkey, deboned
- 4 cloves garlic, minced
- 4 tbsp fresh rosemary, chopped
- 4 tbsp ground fennel seeds
- Zest of one lemon
- salt and pepper
- olive oil
- red pepper flakes
- Deboning the Turkey Begin by deboning the turkey, or better yet, ask your local butcher to do it for you. A deboned turkey will make the rolling process much easier and give you more surface area for seasoning.
- Prepare the Herb Rub In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, fennel, red pepper flakes, coriander and lemon zest. This aromatic herb rub will be the secret to infusing your turkey porchetta with layers of flavor.
- Season and Roll Lay the deboned turkey on a clean surface, skin-side down. Season the interior with salt and pepper, and then generously spread the herb rub over the entire surface. Now, carefully roll the turkey into a log shape, securing it with butcher's twine at regular intervals.
- Season the Exterior Rub the outside of the rolled turkey with any remaining herb mixture and sprinkle with additional salt and pepper. This step ensures that every bite is infused with the perfect balance of herbs and seasonings.
- Seal in a zip bag and sousvide for 16 hours at 131 degrees
- After 16 hours, remove from bath and bag. Dry skin thoroughly. Crisp skin up with hand torch. See video
- Slice and serve