Turkey Porchetta with Balsamic Parmesan Au Jus

Turkey Porchetta with Balsamic Parmesan Au Jus

Porchetta is a traditional Italian pork roast stuffed with fennel, garlic and herbs. This roast uses a turkey breast instead of pork, and is stuffed with the traditional ingredients, plus spinach and parmesan.

Ingredients: For the roast

  • ½ tablespoon fennel seeds
  • 3 cups frozen spinach
  • ¼ cup parmesan
  • ½ teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 8 garlic cloves, peeled and minced
  • 1 orange, zested
  • 2 teaspoons salt
  • 6–8 pound turkey breast, removed from the bone

Ingredients: For the au jus

  • 2 cups turkey broth
  • ⅓ cup balsamic vinegar
  • ¼ cup parmesan rind, chopped


  1. In a small bowl, combine fennel, spinach, parmesan, red pepper, sage, rosemary, garlic, orange zest, and salt. Set aside.
  2. Line a cutting board with plastic wrap, and place the turkey breast on top, skin side down. Butterfly the breast, cover with plastic wrap, and pound with a mallet, flattening.
  3. Remove the top wrap, and top with spinach mixture.
  4. Roll turkey breast into a cylinder, secure with butcher’s twine, and place on a wire rack lined roasting pan or baking sheet.
  5. Preheat oven to 350°F. Roast turkey for 45–50 minutes or until golden brown and turkey is cooked thoroughly. Let rest for 20 minutes before slicing and serving.
  6. While turkey is cooking, bring balsamic parmesan au jus ingredients to a simmer. Simmer for 10 minutes, strain, and serve with turkey.

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