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Roasted Turkey Breast, Porchetta Style


Serves 7 to 9

This centerpiece dish starts with a boned whole turkey breast (do this yourself or ask the butcher to do it for you) or two boneless breast halves. It’s rubbed with a spice paste and topped with pancetta for a clever take on porchetta, a traditional Italian preparation of pork wrapped in strips of pork belly or pancetta.

For more turkey recipes visit The Guide to Thanksgiving Dinner.

  • 1 tsp. coriander seeds
  • 1 tsp. fennel seeds
  • 1 Tbs. chopped fresh rosemary
  • 2 tsp. chopped fresh sage
  • 3 medium cloves garlic
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. olive oil
  • 1 whole skin-on turkey breast (5 to 7 lb.), boned or 2 boneless skin-on turkey breast halves (2 to 3 lb. each)
  • Eight 1/8-inch-thick pancetta slices, unrolled into strips, or 8 strips thick-cut bacon

In a large mortar, pound the coriander and fennel seeds with a pestle to form a coarse powder. Add the rosemary and sage and pound to crush and bruise the herbs. Add the garlic and 1 Tbs. salt and pound until a paste begins to form. Stir in 2 tsp. pepper and 2 Tbs. of the olive oil and set aside.

Pat the turkey breast dry with a paper towel and lay it skin side down on a work surface. Rub half the spice paste over the meat. Turn the turkey over and carefully separate the skin from the meat without tearing the skin. Rub the remaining spice paste under the skin. Reform the breast and tie with 4 to 6 loops of butcher’s twine to make a roll. (If you’re using boneless halves, season the two halves, lay them on top of each other skin side out, and tie them together.) Wrap in plastic and refrigerate for at least 2 hours and up to 24 hours.

Position a rack in the center of the oven and heat the oven to 350°F.

Heat the remaining 1 Tbs. oil in a 12-inch skillet over medium heat. Add the turkey breast and cook until golden-brown on all sides, about 5 minutes total. Transfer the breast seam side down to a roasting pan fitted with a rack. Crisscross the pancetta over the top of the breast. Roast until the internal temperature reaches 165°F on an instant-read thermometer, 1-1/4 to 1-1/2 hours. Let the turkey breast rest for 15 to 20 minutes.

Remove the pancetta and chop or crumble it. Remove the strings from the turkey, slice into 1/4-inch slices, and serve, sprinkled with the pancetta.

nutrition information (per serving):
Calories (kcal): 480, Fat (kcal): 26, Fat Calories (g): 230, Saturated Fat (g): 7, Protein (g): 56, Monounsaturated Fat (g): 11, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 4.5, Sodium (g): 960, Cholesterol (g): 155, Fiber (g): 0,

Photo: Scott Phillips

Definitely making this again...but going to make extra marinade/paste as it excellent for dipping fresh bread. Another home run Fine Cooking! Thank you!

This was a great way to serve turkey for a small group- very flavourful and moist. I used two boneless breast halves tied together. Next time I may increase the rub by half for a little extra oomph.

Excellent flavor; might not guess it started out as turkey. Very moist and succulent. Will become a favorite for impressing quests.

This is by far the the best turkey I have ever eaten. It was very easy to prepare. This will be on the menu every year that I cook!

Loved the tenderness and juiciness that this turkey breast had. Read my full review at:

Good alternative to whole baked turkey or chicken. I cooked a 6.5 lb breast and the rub was a little thin in places. It took a full 2 hours in a convection oven. I initially set at 350 but after 1 hour 15 the internal temperature was 125. I increased to 375.

This turkey recipe was pretty good - of course everything is better with bacon! Love the idea of a boned turkey breast for entertaining a smaller crowd for Thanksgiving or any other time.

Amazing! Just as wonderful with chicken!

This was excellent. I used maple flavoured bacon because I had it and it added a nice sweetness to the turkey. Very easy and a great alternative for a smaller turkey dinner.

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