Turketta

Forget wrestling with a whole bird this Thanksgiving—let’s talk Turketta. It’s turkey, but make it boujee. Herb butter? Check. Crispy skin? Double check. Gravy that makes you want to cancel plans? Triple check.

Roll it tighter than you Aunt Carol’s holiday budget, roast it, and watch your guests fight over the last slice.

So… are you Team Turketta or still holding onto dry bird traditions?

Yield: 2 servings

Author: Rocco

Print

With ImageWithout Image

Turketta

This recipe is for a 2 pound breast. Multiple it for every 2 pounds.

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Ingredients

Turketta

• 2lb turkey breast
• Mustard butter, as much as you want
• 2 tbsp fennel seeds, toasted
• 1/2 tbsp peppercorns, toasted
• 1/2 tbsp coriander
• 5 garlic cloves
• 2 large sprigs of rosemary
• 1 large sprig of sage
• 1 lemon, zested
• 1/2 orange, zested
• Salt
• EVOO

Gravy

• 1/2 cup butter
• 1 sweet onion, diced
• 3 garlic cloves, smashed
• 1/2 cup flour
• 1/4 cup sherry vinegar
• 1 quart turkey stock
• Thyme, Rosemary, and Sage
• Salt

Instructions

Turketta

1. Add fennel, pepper, coriander, garlic, sage, rosemary, orange zest, lemon zest, and drizzle of olive oil to a food processor. Process until you get a paste like consistency.
2. Carefully remove the skin from the turkey and set aside. Then butterfly the turkey breast and place it on top of the skin. Score the breast and liberally season with salt and mustard butter.
3. Season with the herb paste, then tightly roll and tie the breast to keep it together. Then season the outside with salt, place on a wire rack, and transfer to the fridge for 6-24 hours.
4. Remove from the fridge at least 30 minutes before cooking, and preheat your oven to 275º.
5. Heat a skillet over high heat, and sear the turkey for about 2 minutes on each side. Then transfer to a wire rack, insert a thermometer, and cook until the internal temp reaches 150º (2 pounds took about 1-1.5 hours).
6. Once done, let it rest for 10 minutes before slicing.

Gravy

1. Heat the pan you seared the turkey in over medium heat and add the onions, garlic, and butter. Once the butter melts, add the flour and mix until the flour coats the onion.
2. Deglaze the pan with the sherry vinegar, and then add the turkey stock, rosemary, thyme, and sage.
3. Simmer the gravy for 20 minutes, or until desired consistency.
4. Strain into a separate, clean pot. Taste, and season with salt as needed.

Did you make this recipe?

Tag @cooking_with_rocco on instagram and hashtag it #