Inspired by Italy’s beloved porchetta, this herb-rolled turkey breast delivers all the flavor of the traditional roast with an elevated holiday touch.
Ingredients
For the Turkey:
1 whole boneless, skin-on turkey breast (about 4-5 lb)
2 Tbsp olive oil
1½ tsp kosher salt
½ tsp freshly ground black pepper
For Pan Sauce:
½ cup dry white wine or chicken broth
1 cup low-sodium chicken stock
2 Tbsp unsalted butter
1 tsp Dijon mustard
For the Herb Filling:
4 cloves garlic, minced
2 Tbsp fresh rosemary,
finely chopped
1 Tbsp fresh sage, chopped
1 Tbsp fresh thyme leaves
1 Tbsp fennel seeds,
lightly crushed
1 Tbsp lemon zest
2 Tbsp olive oil
½ tsp sea salt
Fresh ground black pepper,
to taste
Instructions
Prepare the Turkey: Preheat oven to 400°F. Place turkey breast skin-side down on a cutting board. If needed, butterfly to create an even 1-inch-thick rectangle.
Make the Filling: In a small bowl, combine garlic, rosemary, sage, thyme, fennel seeds, lemon zest, olive oil, salt and pepper. Mix into a paste.
Season and Roll: Spread the herb mixture evenly over the turkey. Starting from the long side, roll the breast tightly into a log. Tie with kitchen twine at 1-inch intervals to secure.
Sear and Roast: Heat olive oil in a large skillet over medium-high heat. Sear turkey on all sides until golden, about 3-4 minutes per side. Transfer to the oven and roast for 45-55 minutes. Afterwards, remove turkey and tent loosely with foil. Let rest 10-15 minutes before slicing.
Make the Pan Sauce: Place the skillet over medium heat. Add wine (or broth) and scrape up browned bits. Stir in chicken stock and simmer until reduced by half. Whisk in butter and Dijon until glossy.
Slice and Serve: Remove the twine, slice the turkey into medallions and spoon warm pan sauce over the top.
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