Porchetta Spiced Turkey Roulade and ecoLife Herbed Brown Rice
Servings Prep Time
8-10Servings 120Minutes
Servings Prep Time
8-10Servings 120Minutes
Porchetta Spiced Turkey Roulade
Herbed Quick Cook Brown Basmati Rice
Porchetta Spiced Turkey Roulade
  1. Place olive oil, parsley, rosemary, sage, zest from orange, fennel seeds, crushed chili, and garlic in a bowl. Mix together.
  2. Prepare turkey breast lay it skin side down unrolled onto a cutting board.
  3. Season the meat with salt and pepper.
  4. Spoon the parsley herb mixture over the breast.
  5. Using the short side of one end of the turkey breast, tightly roll.
  6. Using kitchen twine secure the rolled breast by tying at one inch intervals and then another one at the long side of the bird.
  7. Preheat the oven to 375° degrees.
  8. Place turkey in a roasting pan and drizzle the top with olive oil.
  9. Season with salt and pepper.
  10. Roast for 1½ hours until an instant read thermometer register 160 in the thickest part.
  11. Let rest 20 minutes before cutting.
  12. To make the pan sauce, heat the roasting pan with drippings over medium high heat.
  13. Add in wine and cook until reduced by half.
  14. Add in stock and cook until slightly thickened.
  15. Season again with salt and pepper and stir in additional herbs if desired.
Herbed Quick Cook Brown Basmati Rice
  1. Heat the butter in a medium pot over medium heat.
  2. Add in shallots and celery and cook until softened about 3 minutes.
  3. Add in the parsley, sage, fennel seeds, and chili flakes.
  4. Cook for a minute.
  5. Add in 1 teaspoon of salt and pepper.
  6. Add in rice and stock.
  7. Bring to a boil and reduce heat to simmer.
  8. Cook until liquid is absorbed about 30 minutes.
  9. Stir in the toasted pine nuts and garnish with orange segments.