Stuffed Turkey Breast Porchetta Roll

Happy New Year! We, at Kitcheninspirations hope you and your family had a lovely Christmas and New Year. It’s been challenging to say the least, but we’ve made the best of it.

On Christmas Eve, we usually go to my brother’s for some Christmas Cheer and then we spend the evening with my Cousin and her family. This year, my brother escaped to the Cayman Islands because they have better control over the virus there (or maybe their citizens are better behaved) and we did virtual Christmas Eve, opening presents with my cousin’s family. It was absolutely lovely. I often find myself lost in the video and forget that we aren’t in the same room. Although, I do miss hugging them.

This is our virtual Christmas Eve 2020.

This year has pretty much sucked but in a stroke of luck, we awoke to a winter wonderland on Christmas Morning.

Needless to say, Christmas dinner was just JT and I but we still managed to make a decent spread and enjoy the evening. In recent years, I have taken to brining the turkey and it makes it incredibly moist and flavoursome, but the best part is that it seems to remove that gamey flavour that leftover turkey has. I know many of you love leftover turkey but sadly it’s never been JT nor my favourite; brining is a game changer! My dear friend Lorraine posted her recipe of Turkey Porchetta and Christmas dinner was immediately decided. I went a step further and brined the breast and then I stuffed it. This post is really just to remind me how good it was.

Stuffed Turkey Breast Porchetta Roll

Please click here for the original recipe

Ingredients:

• 1 kg turkey breast, skin and bones removed
• cold water to cover
• 72 g salt
• 50 g sugar
• Herbes de Provence
• Stuffing
• 6-8 slices of Proscuitto

Directions:

1. Combine the water, salt and sugar in a blender and blend until sugar and salt have dissolved. Add the Herbes de Provence and pour over the breast to cover. Allow to sit in the refrigerator for 5-7 hours.
2. Remove breast from brine and dry with paper towel. Set the breast on a cooling rack with a baking sheet below and refrigerate while you make your favourite stuffing. Cool the stuffing completely before adding to the breast.
3. Preheat the oven to 350° F. Prepare a roasting pan with non-stick cooking spray.
4. Butterfly the breast to an even layer, pounding to even out the thickness of the meat. Lay the stuffing in the centre and roll up, using a metal skewer to secure.
5. Lay the Proscuitto overlapping the roll and secure with kitchen string (I used three rows). Remove the metal skewer.
6. Bake the turkey roll covered for 1.5-2 hours (depending on how thick it is) or until the internal temperature of the meat is 165° F. I removed the lid at about 20 minutes left to allow the Proscuitto to crisp. Allow to rest for 10-15 minutes. Slice in 2 cm thick slices and serve with homemade gravy.