Man makes a juicy turkey version of a conventional Italian pork roast rubbed with a spice and herb paste that includes garlic, sage, fennel seeds, thyme, rosemary and chile flakes!
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Pan-Roasted Turchetta.
RECIPE THANKS TO MAN FIERI.
Level: Intermediate.
Total: 6 hr 30 min.
Active: 30 min.
Yield: 8 to 12 portions.

Active ingredients.

Extra-virgin olive oil.
6 cloves garlic, peeled and smashed.
2 tablespoons rubbed sage.
1 1/2 tablespoons fennel seeds.
1 tablespoon fresh thyme leaves.
1 tablespoon chopped fresh rosemary leaves.
Freshly ground black pepper.
1 teaspoon chile flakes.
Kosher salt.
One (6-pound) whole boneless turkey breast, both lobes linked, breast bone eliminated, skin on.
1/2 cup chicken stock.

Directions.

Special devices: butcher's twine.

In a mortar and pestle, integrate 2 tablespoons olive oil, garlic, sage, fennel seeds, thyme, rosemary, 1 tablespoon black pepper, chile flakes and 2 teaspoons salt. Grind and pound the mix into a smooth paste. Place the turkey breast skin side down on a tidy flat surface area. With a sharp knife, butterfly the turkey by cutting down the long side of the breast so it can open like a book to develop a big, flat rectangular shape of even thickness. Rating the flesh gently in a cross-hatch pattern, being careful not to cut too deeply into the flesh. Season the turkey with salt and black pepper. Rub the herb-spice paste into all the cuts on the surface of the turkey breast. Roll the butterflied breast together tightly beginning with the side that does not have skin below it (that method there is skin on the external layers when rolling it up). Form the turkey into a cylinder and protect with butcher ¿ s twine. Tie the roll every 1 1/2 inches, then location in the refrigerator for 4 hours uncovered; this will help the turkey firm up and permits the salt to do a short dry cure on the meat.

Pre-heat the oven to 350 degrees F.

Get rid of the turchetta from the fridge and bring to space temperature, about 30 minutes. Brush the turchetta with olive oil and season with salt and black pepper. In a cast-iron skillet over medium-high heat, brown the turchetta, 2 to 3 minutes per side. Arrange the turchetta skin side up and place the entire pan into the oven and cook up until the internal temperature level reaches 150 degrees F (carryover cooking will increase the temperature level as the turchetta rests), about 1 hour thirty minutes. Remove from the oven, put on a big plate, camping tent with foil and rest 15 to 20 minutes. Include the chicken stock to the reserved juices in the pan and stir to integrate. Keep warm.

To serve the turchetta, eliminate the string and use a sharp sculpting knife to slice it into 1-inch-thick medallions. Shingle the slices on a big serving plate, spoon cooking juice over the turchetta, and serve right away.

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Guy Fieri's Pan-Roasted Turchetta|Guy's Huge Bite|Food Network.