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:
- 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.
- 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.
- Preheat the oven to 350° F. Prepare a roasting pan with non-stick cooking spray.
- 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.
- Lay the Proscuitto overlapping the roll and secure with kitchen string (I used three rows). Remove the metal skewer.
- 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.
Looks like you had a great Christmas despite everything with beautiful decor, delicious food and great company. This looks like a recipe that is very suitable for sous vide, as it would be easier to keep the breast moist. I am not sure why it is called porchetta, which is suckling pig with wild fennel or rosemary.
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I’m glad you had a nice Christmas! It looks like you certainly had some fantastic turkey! It was definitely an unusual holiday, for sure. My husband and I, like you, spent the day alone, and I was surprised that it turned out to be a really enjoyable, relaxing day. I usually like to serve Christmas dinner in courses, and we decided since it was just the two of us, to spread the courses out over the day and evening, and it was actually really nice! I had chosen dishes that could all be prepped in advance, and only needed finishing or reheating at serving time, so it was especially relaxing for me. Happy New Year!
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Hi Eva! I’m so honoured that you made the turkey for your Christmas and a white Christmas at that too! I hope you and JT have a very happy New Year and that 2021 is a better year than last! xxx
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As soon as I read your recipe out loud to JT, he was sold! Prosciutto wrapped Turkey was just the celebratory meal we needed for the strange Christmas we had! Happy New Year to you and yours too.
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A white Christmas and a delicious meal, it sounds like a lovely day.
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It really was quite beautiful outside, thanks for your comment, Karen.
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It’s always fun to have a white Christmas. It was just to the to us also — very relaxing. 🙂 Terrific looking turkey roll — really creative recipe. Thanks! And Happy New Year!
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Quiet and without stress, which we could all use. Happy New Year to you and Mrs. KR
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That turkey roll looks amazing! Nice and simple.
Happy New Year
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Thanks Raymond! Happy New Year to you too.
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Happy New Year to you and John, Eva. From a colleague from long ago…
I’ve been following your blog of late, and tried some of your recipes. We are all in need of inspiration these days. Thanks.
Best,
Emilie
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Hi Emilie, hope you are well. I was so happy to see your comment, thank you so much, it is nice to hear from you. It made me smile to read that you are using my humble blog as inspiration, as you said, we all need it.
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This is a great idea! As a turkey breast is so big I bet it makes a great centrepiece with plenty of leftovers too.
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I’d love to make this for Easter this year! Festive and tastier than ham in my book! But I may get vetoed, LOL
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Hope you get your chance, it’s truly delicious.
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Sorry, but you’ve typed “role” instead of “roll” twice! Thought you might want to know. It looks fabulous. I don’t do much stuffing, and when I see something stuffed, I always think I should do it more! Happy New Year!
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I noticed the same thing. Glad you mentioned it. I did a quick read in case in was a play on words and referenced something else. 🙂
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Yes, I did too!
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Yikes! Thank you for catching that slip, I really appreciate your eye.
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Thank you Mimi for catching that slip, it is much appreciated.
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Happy New Year to you and yours! The turkey roll looks really tasty with crisp Proscuitto.
Angie
http://angiesrecipes.blogspot.com
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Thank you kindly Angie, it really was one of my best turkeys to date.
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