Cook the Issue 2010: Roasted Turkey Breast, Porchetta Style - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Roasted Turkey Breast, Porchetta Style

By Texas_Foodie, member

September 16th, 2010

My son says this is the best turkey he ever had! I used the bone in turkey breast and boned it myself, but next time I will probably try to find the boneless. Boning was a little more compicated than it looks and I felt like I had some waste - but that's ok - I made stock with the bones. Also,  I cooked this in a pan on my gas grill over indirect heat so I wouldn't heat the kitchen up. It worked out well!


posted in: Gallery
Comments (4)

Texas_Foodie writes: ICDOCEAN1 - I did not brine it. Followed the recipe pretty closely. It was very moist - I think brining wuold make it too salty. Posted: 9:27 pm on September 23rd

liamsaunt writes: I was thinking about making this on Saturday...nice to know about the deboning. I'll see if I can find a boneless breast. Grilling is a great idea! Posted: 9:24 am on September 17th

ICDOCEAN1 writes: Great thought, put it on the grill. We are sick of 90 degree temps...

I'm not much of a turkey fan so I am struggling to make the recipes in the current issue.

Was the turkey moist? Did you brine it? Posted: 8:48 pm on September 16th

Pielove writes: Hey Texas Foodie, great to "see" you-- and that is some great-looking turkey. I can't wait to try this recipe. I bet grilled it was even better! Posted: 8:41 pm on September 16th

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