Roasted Turkey Porchetta

Chop the sage, thyme, and rosemary.

Mince the garlic.

Crush the fennel seeds and red pepper flakes using a mortar and pestle.

Place the herbs, garlic, crushed fennel seeds and red pepper flakes into a bowl.

Add in the panko breadcrumbs and lemon zest, give it a stir and set aside.

Lay a large piece of plastic wrap on a sturdy surface.

Place the turkey breast skin-side down and add another large piece of plastic wrap over top.

Use a meat tenderizer to pound the meat evenly until it’s about 1/2″ in thickness throughout. Remove the plastic wrap.

Season the surface of the turkey with about 1 tsp of sea salt and 1/4 tsp black pepper. Massage the salt and pepper into the meat.

Sprinkle the herb filling over top of the meat.

Tightly roll up the turkey and use butcher’s twine to tie and secure the meat in 1″ increments.

Season the exterior with the remaining 1/2 tsp of sea salt and 1/4 tsp black pepper.

Wrap the turkey up in aluminum foil or parchment paper and transfer it onto a baking/roasting tray. Place it in the fridge for at least 6 hours or up to 2 days.

Remove the turkey from the fridge at least 20-30 minutes prior to roasting.

Preheat the oven to 400°F.

Unwrap the turkey.

Heat a large cast iron skillet and add about 1 Tbsp of vegetable oil to the pan.

Sear the turkey roast on each side, about 3 minutes per side, until golden brown.

Place the seared turkey back onto the roasting tray and roast the turkey porchetta for 35-50 minutes at 400°F, or until a thermometer inserted in the thickest part of the meat registers at least 165°F.

Remove the turkey porchetta and loosely tent with foil. Let it rest for 20 minutes before slicing.

Serve with cranberry sauce, mashed potatoes, and stuffing for the ultimate Thanksgiving meal.