The Chew: Tuscan-Style Turkey Porchetta
The handsome a smooth Taye Diggs, one of the stars of the hit show Empire, joined Mario Batali in the kitchen on The Chew. Mario wanted to show Taye how to make a Tuscan-Style Turkey Porchetta, which is actually the Thanksgiving turkey he’ll be serving at his own house. Taye was excited to learn from Mario, in hopes that he could recreate the recipe for his son at home. As Mario pointed out, all it takes is a little practice and you too can put together the most elegant meals!
To get the recipe for this beautiful and tasty meal, click next page.
The Chew: Tuscan-Style Turkey Porchetta Recipe Ingredients
- 1 lb sweet Italian fennel sausage – removed from casing
- 1 head fennel – sliced thin, fronds chopped for garnish
- 3 cloves garlic – peeled, sliced
- 3 C fresh bread crumbs
- 1 whole turkey – 12 lbs, boneless, skin-on
- 2 tbsp sage leaves – chopped
- 6 stalks celery – for roasting
- 1/2 C olive oil – divided
- 8 oz pancetta – 1/4-inch dice
- 1 medium onion – peeled, chopped
- 3 tbsp fennel seed – toasted
- 1 C turkey stock or chicken stock
- 2 tbsp fresh thyme leaves
- 3 tbsp fennel pollen or ground fennel seed – divided
- Kosher salt and freshly ground black pepper
The Chew: Tuscan-Style Turkey Porchetta Recipe Directions
- Preheat the oven to 450 degrees
- Heat a large saute pan with 2 tbsp olive oil over medium-high heat
- Add the pancetta and sausage, then cook for 7 minutes, until browned, breaking up the sausage as it cooks
- Add the sliced fennel, onion, fennel seed, and garlic and cook for 10 minutes until softened and lightly browned
- Remove to the large bowl with the bread crumbs and add the stock
- Stir to combine, then season with salt and pepper and let cool slightly
- On a clean work surface, put the turkey skin side-down
- Lay plastic wrap on top and pound with a meat mallet to even shape and thickness
- Remove the plastic wrap and throw away, then season on both sides with salt and pepper
- On a clean work surface, place the turkey skin side down. Lay plastic wrap on top and using a meat mallet pound the turkey to even thickness and shape. Remove the plastic wrap and discard. Season on both sides with salt and pepper.
- Lay sprigs of thyme and sage in the center of the turkey and top with bread mixture, leaving a 1-inch border on all sides. Starting from the long side, roll it up like a jelly roll and tie with twine. Brush the roll all over with olive oil, sprinkle half of the fennel pollen over it and season with salt and pepper.
- Arrange celery on the bottom of the roasting pan. Remove turkey to the roasting pan and place skin side up on celery, and drizzle with more olive oil. Roast in the oven for 1 hour 45 minutes or until the internal temperature in the thickest part reaches 155ºF.
- Remove the turkey to a cutting board and allow to rest for 20 minutes. Season the outside of the turkey with remaining fennel pollen. Remove the twine and carve into 3/4-inch thick slices. Garnish with fennel fronds and finish with a drizzle of olive oil.
- Tip: If you can’t find fennel pollen, use fennel seed instead. Toast the fennel seeds in a dry pan until aromatic, transfer to a spice grinder or coffee grinder and grind until a fine powder.