Porchetta-Style Turkey Breast
Prep: 25 min Marinate: 6 hr Cook: 2 hr Serves: 8
1/4 cup fresh parsley
1/4 cup fresh sage
4 large cloves garlic 2 tsp fennel seeds
1 1/4 tsp salt, divided
1/2 tsp Longo’s Chili Flakes
5 tbsp Longo’s Extra Virgin Olive Oil, divided
1 Longo’s Raised Without Antibiotics Boneless Turkey Breast Roast (about 3lb)
Freshly ground black pepper, to taste
Combine parsley, sage, garlic, fennel seeds, 1 tsp of the salt and chili flakes in a mini chopper or the small bowl of a food processor; pulse until finely chopped. Add 4 tbsp of the olive oil and blend until smooth. (Marinade can also be finely chopped and mixed by hand, if desired.)
Remove netting from roast. Open turkey and use a knife to slice open as needed to a fairly even thickness. Lightly score turkey in a crosshatch pattern all over. Rub herb mixture all over the flesh inside and out as well as under the skin, being careful not to tear. Re-roll roast, forming into an evenly shaped oval with skin on outside; tie at intervals with kitchen twine.
Marinate in refrigerator for at least 6 hours or overnight. Bring roast out 30 minutes before roasting. Place turkey, skin side up, on a rack in roasting pan.
Brush remaining oil evenly over skin; season with remaining salt and pepper. Roast in preheated 325°F oven, covered loosely with foil, for 1 1/2 hours; uncover and continue to roast for 30
to 60 minutes or until an instant read thermometer registers 165°F. Rest for 20 minutes before slicing.
Tips: The fennel seeds will not break up in the food processor. They can be ground with a mortar and pestle or spice grinder if a smoother texture is preferred. For a great accompaniment to this roast, blend a little chopped fresh sage and grated orange zest into a prepared cranberry sauce.
Per serving: 300 calories; 39g protein; 14g fat; 1g carbohydrate; 1g fibre;
0g sugars; 420mg sodium