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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!

Author: Max Rosen

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INGREDIENTS
  • One whole (both sides) deboned Turkey breast, saving the skin
  • Spice/Herb mixture:
  • 1/4 cup fresh sage, chopped
  • 1 teaspoon whole fennel seeds, ground
  • 1 tablespoon Raising the Steaks
  • 1 tablespoon Kosher salt
INSTRUCTIONS
  • 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.
  • Start by carefully removing the skin from the breast, working to keep it in once piece.

    Start by carefully removing the skin from the breast, working to keep it in once piece.

  • Once the skin is removed, carefully work the boning knife under the breast, separating it from the bone.

    Once the skin is removed, carefully work the boning knife under the breast, separating it from the bone.

  • Make small careful cuts to work the breast free.

    Make small careful cuts to work the breast free.

  • Carefully peel the breast back.

    Carefully peel the breast back.

  • Do this with both sides.

    Do this with both sides.

  • You’ll have two separated breasts.

    You’ll have two separated breasts.

  • Lay the breasts out over the skin and butterfly them open.

    Lay the breasts out over the skin and butterfly them open.

  • The butterflied breasts on the skin.

    The butterflied breasts on the skin.

  • Score the breasts, being careful not to cut fully through them.

    Score the breasts, being careful not to cut fully through them.

  • Rub the scored breasts with the herb and Raising the Steaks mixture.

    Rub the scored breasts with the herb and Raising the Steaks mixture.

  • Roll the Turkchetta up carefully and tie it. Let it cure for up to two days.

    Roll the Turkchetta up carefully and tie it. Let it cure for up to two days.

  • Season with Raising the Steaks just before cooking.

    Season with Raising the Steaks just before cooking.

  • Roast it indirect.

    Roast it indirect.

  • Slice it thick for dinner.

    Slice it thick for dinner.

  • Or thin for sandwiches!

    Or thin for sandwiches!

  • Serve and enjoy!

    Serve and enjoy!