Max Rosen’s Turkchetta is a new take on the Italian Porkchetta. Curing this turkey breast leaves it moist and tasty, perfect to slice thick for dinner or thin for sandwiches!
One whole (both sides) deboned Turkey breast, saving the skin
1/4 cup fresh sage, chopped
1 teaspoon whole fennel seeds, ground
1 tablespoon Raising the Steaks
1 tablespoon Kosher salt
- Combine the ingredients for the spice/herb mixture in the bowl of a food processor. Process until it is well blended and the sage and fennel are coarsely chopped.
- Carefully remove the skin from the turkey breast and lay it flat.
- Using your hands and a boning knife, carefully remove the breast meat from the carcass. Reserve the carcass for gravy.
- Lay one breast half on top of the turkey skin and butterfly the thicker end by cutting through it horizontally with a boning knife, leaving the last 1/2-inch intact, then fold out the flap.
- Repeat with the other breast half.
- Make a series of parallel slashes at 1-inch intervals in the turkey meat, cutting about 1/2-inch into the meat.
- Repeat with a second series or slashed perpendicular to the first. Rub the spice/herb mixture into the meat, making sure to get it into all of the cracks.
- Carefully roll the turkey meat into a tight cylinder, using the skin to completely enclose it.
- Tie the roast tightly with butcher’s twine at 1-inch intervals, as well as once lengthwise.
- Transfer the roast to a wire rack set in a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate at least 6 hours and up to 2 days.
- When ready to cook, set up your Big Green Egg direct with a hot cast iron grid or pan.
- Season the thighs with a layer of Raising the Steaks.
- Sear the turkey for a few minutes per side until browned all around.
- Remove the turkey and reset your egg for indirect cooking (plate setter feet up with grid) at 300F degrees dome temp.
- Roast until the thickest part of the turkey registers 145°F on an instant-read thermometer, about 1 1/2 hours. Remove from oven, transfer to cutting board, and let rest for 10 minutes.
- Carve and serve.