Sweet Twister™ Turkey ‘Porchetta’
This holiday season, ditch the whole bird and twist – er, roll things up with this turkey ‘porchetta’. Stuffed with flavorful Sweet Twister™ peppers and fresh herbs, this will quickly become a new holiday favorite.
2 turkey legs
1 turkey breast, boneless, skin on
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 Tbsp Dijon mustard
1 Tbsp fresh sage, chopped
2 Tbsp fresh oregano, chopped
¼ C dried cranberries
¼ C walnuts, chopped
¼ C Sweet Twister Peppers, diced
½ C butter
1 C water
3 garlic cloves, smashed, skin still on
½ cooking onion, unpeeled, cut in chunks
½ Tbsp unsalted butter
1 Tbsp all purpose flour
¾ C chicken stock
4 sprigs fresh oregano
Preheat oven to 350 F.
Season turkey legs with salt and pepper. Place breast on a cutting board, skin side down. Make a butterfly cut with the breast still intact. With skin side still facing down, smear mustard evenly over the inside of the meat. Sprinkle herbs, cranberries, walnuts and Sweet Twister™ peppers on top.
Roll turkey breast tightly into a log, with skin side now facing upwards. Using butchers twine, tie 3-4 knots around the rolled breast to ensure it does not unfold.
In a large roasting pan, put butter and enough water to fill ½ of bottom of the pan. Add garlic, onions, turkey porchetta and turkey legs. Cover with foil and roast for 30 minutes. With 10 minutes remaining, remove foil and turn temperature up to 425 F to allow skin to crisp and brown.
Remove turkey and legs from pan and allow to rest, tented with foil. Strain out cooking liquid into a pot for turkey gravy.
In a small clean bowl, combine butter and flour. Set aside.
Place strained juices from cooking turkey into a pot and add oregano and chicken stock. Bring to a boil then reduce to a summer. Using a whisk, add flour and butter mixture and whisk till smooth. Simmer gravy for 5 minutes, stirring steadily. Strain and keep warm.
Once porchetta has rested about 10 minutes, slice and place on serving platter and pour gravy over it.
The turkey legs add flavorful juices to this dish. Save them and shred the meat for salads, soups, sandwiches, or tacos.