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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Roasted Turkey Breast, Porchetta style

By Pielove, member

September 30th, 2010

This was great, even with a crummy pre-marinated, frozen turkey breast from the sale bin-- when good turkeys become more available in November, I really want to try this again-- yum!  The garlic-fennel spice rub is really delicious and the bacon on top smells so good when cooking.  I considered making gravy with the drippings, but did not have time.

I have tried all three recipes from the deconstructed turkey article and they are really good.  The mole is probably my favorite, for its complexity of flavors, but this recipe is also really good-- and about ten times faster!

Recipe Used: Roasted Turkey Breast, Porchetta style


posted in: Gallery, Cook the issue 2010
Comments (2)

Texas_Foodie writes: I made turkey stock with the bones I removed from the turkey and used some stock and pan drippings to make gravy.....yummmy! Posted: 4:16 pm on October 4th

ICDOCEAN1 writes: Oh that chicken gravy recipe would have been great using the pan drippings. I'll have to revisit that part of the magazine as DH loves turkey.

Looks good Pie Posted: 6:48 am on October 1st

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