Best Tuscan Style Porchetta Recipes

TUSCAN-STYLE TURKEY ALLA PORCHETTA

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 3/4 inch. Place turkey, skin side down, on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
• Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
• Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
• Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting pan. Roast until an instant-read thermometer inserted into center reaches 165 degrees and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.

TUSCAN-STYLE PORCHETTA

Steps:

• Preheat oven to 375 degrees.
• Score the pork skin lengthwise cutting through the skin and a quarter inch into the fat. This will help the fat render during roasting.
• Rub the mortared garlic over the entire flesh side of the pork midsection, sprinkle on the Profumo Del Chianti, rosemary, and fennel pollen.
• Roll the loin towards the belly, the loin should be wrapped up in the belly and the skin side edge of the belly and the top of the loin should meet. Tie the roll closed tightly with a butcher's twine.
• Place the Porchetta in a high sided roasting pan with rack. Add 4 cups of white wine, beer, or water to aid in the steaming process. Cover tightly with foil.
• Cook at 375 degrees for 2 hours covered to steam the skin covering the Porchetta, then reduce heat to 325 degrees F and uncover and return to oven to cook for another 20 minutes or until skin starts to blister and crisp and the internal temperature reaches 130 degrees F.
• Remove from oven and rest for at least 30 minutes. Slice into one inch portions using a bread knife, the skin will be quite crispy and difficult to cut with a chef's knife, so it can be easier to peel the skin/fat cap off and cut or "shatter" that separately.