Thanksgiving Turkey Recipes of Your Dreams: Roasted Turkey Breast “Porchetta Style” with Pancetta, Apple, & Fennel

The countdown to Thanksgiving is on, and if you are looking for a unique twist on a classic turkey dinner, we’ve got you covered. Celebrity Chef Lynn Crawford has dreamed up three unique turkey recipes to inspire this year’s dinner spread, each with their own unique twist on the classic Thanksgiving feast. A roasted “porchetta style” turkey breast with pancetta, apple and fennel re-thinks the traditional presentation of Thanksgiving turkey and bursts with spiced citrus flavours. Welcome fall with this delicious dish. For more Thanksgiving turkey tricks and tips, visit ThinkTurkey.ca.

Serves: 8

Prep time: –

Cooking Time: 1 hour 30 minutes

Ingredients

For the Turkey Breast:

1 tsp fennel seeds

½ tsp red pepper flakes

2 tsp orange zest

2 tsp kosher salt

One 6-pound boneless, skin-on turkey breast, butterflied

½ cup panko breadcrumbs

1 Tbsp olive oil

2 ounces pancetta, finely chopped

2-3 cloves garlic

2 small apples, cut in ¼” dice

2 shallots, minced

1 large bulb fennel, finely diced

1 sprig rosemary

2 tsp chopped fresh thyme

¼ cup parsley leaves, roughly chopped

2 tsp chopped sage

Kosher salt and freshly ground black pepper

Sauce:

1 sprig fresh sage

1 sprig of thyme

1 Tbsp plus1 tsp flour

1 Tbsp extra-virgin olive oil, as needed

1/2 cup dry white wine

1 1/2 cups turkey broth

Kosher salt and freshly ground black pepper

2 Tbsp unsalted butter

Directions

Make the Turkey Breast:

Turn the oven on to 325°F
Grind fennel seeds and red pepper flakes in a spice grinder or with a mortar & pestle until very fine. Toss spice mixture with the orange zest and 2 tsp of the salt. Rub the turkey breast with the salt mixture, then transfer it to baking dish, cover and refrigerate while you prepare the stuffing.
Toast the panko in a 12-inch ovenproof skillet over medium heat, stirring with a rubber spatula until golden brown. Remove to a bowl and set aside.
To the same pan, over medium-high heat, add 1 Tbsp of olive oil with the pancetta. Cook stirring often, until brown and crisp, 5–8 minutes. Transfer the pancetta to a plate, reserving the oil in the pan. Add the garlic and cook until fragrant then add the apples, shallots, fennel, rosemary, sage, and thyme and cook until just tender about 5 minutes. Add to the bowl with the panko, add the pancetta and toss to combine. Add chopped parsley and season mixture well with salt and pepper.
Unfold the butterflied turkey breast and spread the stuffing evenly over the surface of the breast. Roll up turkey breast like a jelly roll to form a log, position seam side down and tuck skin under at each end. Loop a length of string around outside edge and tie closed. Starting at center, tie with kitchen twine at even intervals (apply some pressure with string so turkey holds a nice round shape, but don’t tie too tightly or it will bulge when cooked).
Place the skillet over medium-high heat with 2 tablespoons olive oil. Sear the turkey on all sides until golden brown, about 3-4 minutes per side. Transfer to the oven and roast until an instant read thermometer reads 165°F at the thickest point, about 45 minutes. Remove the turkey to a cutting board, tent with foil and rest for 15 minutes before slicing.
For the gravy: While the turkey is resting, prepare the gravy. Over medium-high heat, add the herbs and flour to the skillet the turkey was cooked in; whisk to form a smooth paste. (If there aren’t enough pan drippings to make a paste, add a tablespoon of olive oil.) Cook the paste to a medium amber color over medium-high heat, 3-4 minutes. Add the white wine and cook, whisk for 1 minute more. Add the turkey broth, salt and pepper until smooth. Bring the gravy to a boil, lower the heat to medium and simmer for 5 minutes. Strain the gravy and whisk in the butter.