Behold! The Mighty Turchetta! Gentle and benevolent ruler of the holiday table, fair in their judgment and ample in their juiciness.
Ingredients
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Kosher salt and freshly ground black pepper, plus 1/2 tablespoon whole black peppercorns
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1/4 cup fresh sage leaves
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4 medium cloves garlic
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1 1/2 teaspoons whole fennel seeds
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1/2 teaspoon red pepper flakes
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1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), patted dry
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2 tablespoons canola oil
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1 quart low-sodium homemade or store-bought chicken or turkey stock
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1 small carrot, roughly chopped
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1 large stalk celery, roughly chopped
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1 medium onion, roughly chopped
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2 bay leaves
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
Description
- Combine 2 teaspoons kosher salt, whole black peppercorns, sage leaves, garlic, fennel seed, and red pepper flakes in the bowl of a food processor. Process until a rough paste is formed, scraping down sides as necessary, about 30 seconds.
- Carefully remove skin from the turkey breast and lay it flat. Reserve the carcass for gravy. Using your hands and a boning knife, carefully remove the breast meat from the carcass. Set aside the tenderloins for another use.
- 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 folding 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 of slashes perpendicular to the first. Rub the spice/herb mixture into the meat, making sure to get it into all of the cracks.
