Roasted Turkey Breast, Porchetta Style

Roasted Turkey Breast, Porchetta Style
Photo by Scott Phillips


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

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....

View full recipe at Fine Cooking


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