Martha Stewart Tuscan-Style Turkey Alla Porchetta

Martha Stewart Tuscan-Style Turkey Alla Porchetta makes Thanksgiving easy because the whole bird is boned and rolled. Prosciutto wraps around a layer of fennel seeds, rosemary, sage, and garlic. Every carved slice has both light and dark meat for your holiday dinner.

Thick slices with giblet gravy make this a fall dinner party crowd pleaser that feeds 12. Sear the roll in olive oil before roasting, because that step crisps the prosciutto and locks in the fennel-herb coating.

Martha Stewart Tuscan-Style Turkey Alla Porchetta

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Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

12

servings

Prep time

45

minutes

Cooking time

1

hour 

Calories

400

kcal

Crisp, golden prosciutto wrapping a tender roll of herb-scented turkey with a fennel, rosemary, and sage center. Fork-tender slices that look as impressive as they taste.

Ingredients

• 15 thin slices Prosciutto di Parma or San Daniele prosciutto
  

• 1 whole boned, skin-on pasture-raised heritage turkey (10 to 12 pounds), wing tips, neck, and giblets reserved for Giblet Gravy
  

• Flaked sea salt, preferably Maldon
  

• 3 tablespoons minced garlic
  

• 1/4 cup plus 2 tablespoons tender fennel fronds, finely chopped
  

• 1/4 cup fennel seeds, coarsely ground
  

• 3 tablespoons finely chopped fresh rosemary
  

• 3 tablespoons finely chopped fresh sage
  

• 1 tablespoon fennel pollen (optional)
  

• 3 tablespoons extra-virgin olive oil
  

• Giblet Gravy for Tuscan-Style Turkey alla Porchetta
  

Directions

• Layer the prosciutto: 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.
• Season the turkey: 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).
• Roll and tie: Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
• Brown and roast: 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.

FAQs

What cut of turkey do I need for turkey alla porchetta?

You need a whole boned turkey with the skin left on, around 10 to 12 pounds before boning. Ask your butcher to remove all wing and leg bones and include the turkey tenders separately. Keep the wing tips, neck, and giblets for giblet gravy. Most butchers at local farms or specialty shops will do this for free if you call a few days ahead.

Can I make the turkey alla porchetta ahead of time?

You can season, roll, and tie the turkey up to 24 hours before cooking, then wrap it tightly in plastic wrap and refrigerate. Take it out about 1 hour before browning so it comes closer to room temperature, which helps the turkey cook more evenly through the center. The giblet gravy can also be made a day ahead and reheated while the turkey rests.

Where can I find fennel pollen for this recipe?

Specialty spice shops like Kalustyan’s carry fennel pollen, and it is also available through Amazon and other online spice retailers. The recipe marks it as optional, so you can skip it without a problem. If you leave it out, add an extra teaspoon of ground fennel seeds to keep the anise flavor strong. Fennel pollen has a more floral note, but the dish works well either way.

How do I store leftover turkey alla porchetta?

Wrap leftover slices in foil or place them in an airtight container and refrigerate for up to 4 days. Reheat gently in a 300-degree oven for about 10 minutes, covered with foil so the meat stays moist. The turkey also freezes well for up to 3 months when wrapped tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating.

What if I do not have a skillet big enough to brown the whole roll?

Use a large roasting pan set across two burners on the stovetop, or brown the roll in sections by turning it every 2 minutes until all sides are golden. The total browning time should still be about 8 minutes. If neither option works, start the turkey at 450 degrees for the first 15 minutes to crisp the prosciutto, then drop to 400 degrees for the remaining roast time.