Porchetta-Style Roast Turkey Breast

Name: Porchetta-Style Roast Turkey Breast
Yield: 8 Servings
Ingredients: 1 teaspoon fennel seeds; ½ teaspoon crushed red pepper flakes; 1 tablespoon kosher salt; 2 tablespoons olive oil; 2 ounces pancetta (Italian bacon), chopped; 4 garlic cloves; 3 sage leaves; ½ cup parsley leaves; ¼ cup coarsely chopped fresh chives; 1 teaspoon finely chopped fresh rosemary; 2 teaspoons finely grated lemon zest; 1 whole skin-on, bone-in turkey breast, bones removed; 12 slices bacon; A spice mill or a mortar and pestle

By Claire SaffitzPhotography by Christopher Testani

October 20, 2015

A stuffed turkey breast wrapped in bacon on a platter with two pieces sliced off.

Photo by Christopher Testani

Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.

Recipe notes

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