ok its been a slow turkey discussion so I thought I would throw this out for extra white meat. I am smoking this in my FEC100 to go with the whole turkey and found the recipe on the serious eats website.
Turkey Porchetta
J. Kenji López-Alt
• Kosher salt and freshly ground black pepper, plus 1/2 tablespoon whole black peppercorns
• 1/4 cup fresh sage leaves
• 4 medium cloves garlic
• 1/2 tablespoon whole fennel seeds
• 1/2 teaspoon red pepper flakes
• 1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), patted dry
• 2 tablespoons canola oil
• 1 quart low sodium homemade or store-bought chicken or turkey stock
• 1 small carrot, roughly chopped
• 1 large stalk celery, roughly chopped
• 1 medium onion, roughly choppped
• 2 bay leaves
• 2 tablespoons unsalted butter
• 2 tablespoons flour
Combin 2 teaspoons kosher salt, whole black peppercorns, sage leaves, garlic, fennel seed, and red pepper flakes in the bowl of a food processors. 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. Follow the the slideshow here for step-by-step photos.
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. Follow the the slideshow here for step-by-step photos.
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. Follow the the slideshow here for step-by-step photos.
Carefully roll of 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. Follow the the slideshow here for step-by-step photos.
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