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Tuscan-Style Turkey Alla Porchetta

45 mins to prepare

Meat

1 Pasture-raised heritage turkey (10 to 12 pounds), whole skin-on
15 thin slices Prosciutto di parma or san daniele prosciutto

Produce

3/8 cup Fennel fronds, tender
1 tbsp Fennel pollen
3 tbsp Garlic
3 tbsp Rosemary, fresh
3 tbsp Sage, fresh

Condiments

1 Giblet gravy

Baking & Spices

1/4 cup Fennel seeds, coarsely ground
1 Sea salt, Flaked

Oils & Vinegars

3 tbsp Olive oil, extra-virgin
Martha Stewart Living

Tuscan-Style Turkey Alla Porchetta Recipe

  • Pat Fish
    Pat Fish • 17 weeks ago

    Looked wonderful. Tried it for Thanksgiving this year. Not sure what the trick is in rolling it, but it is difficult!! It also did not look anything like the picture. I had help from my daughter, who is quite the cook, but after several attempts, we finally had my husband give it a try.,The result was a very dry turkey. I may try it again someday, but I prefer my good ole butterball basted turkey.

  • Moira Davis
    Moira Davis • 1 year ago

    Looks wonderful!

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