| Prep Time | 120 Minutes |
| Servings |
8-10 Servings
|
Ingredients
Porchetta Spiced Turkey Roulade
- ¼ cup olive oil plus more for roasting
- ½ cup parsley coarsely chopped
- 3 tablespoons rosemary coarsely chopped
- 2 tablespoons sage coarsely chopped
- Zest from one orange
- 1 tablespoon fennel seeds coarsely crushed
- 1 teaspoon crushed chili flakes
- 1 clove garlic minced
- 7 pound turkey breast butterflied, deboned, with skin on and pounded with a mallet to a mostly even thickness
- Salt and pepper for seasoning
- ½ cup white wine
- 2 cups stock
- Kitchen twine for tying
Herbed Quick Cook Brown Basmati Rice
- 2 tablespoons butter
- 2 shallots chopped
- 2 stalks celery finely chopped
- ½ cup parsley finely chopped
- 2 tablespoons sage finely chopped
- 2 teaspoons fennel seeds crushed
- 1 teaspoon chili flakes
- 2 cups ecoLife® Quick Cook Brown Basmati Rice
- 4 cups stock
- Salt and pepper
- 2 oranges peeled, pitted and segments removed
- ¼ cup toasted pine nuts
Ingredients
Porchetta Spiced Turkey Roulade
Herbed Quick Cook Brown Basmati Rice
|
|
Instructions
Porchetta Spiced Turkey Roulade
- Place olive oil, parsley, rosemary, sage, zest from orange, fennel seeds, crushed chili, and garlic in a bowl. Mix together.
- Prepare turkey breast lay it skin side down unrolled onto a cutting board.
- Season the meat with salt and pepper.
- Spoon the parsley herb mixture over the breast.
- Using the short side of one end of the turkey breast, tightly roll.
- Using kitchen twine secure the rolled breast by tying at one inch intervals and then another one at the long side of the bird.
- Preheat the oven to 375° degrees.
- Place turkey in a roasting pan and drizzle the top with olive oil.
- Season with salt and pepper.
- Roast for 1½ hours until an instant read thermometer register 160 in the thickest part.
- Let rest 20 minutes before cutting.
- To make the pan sauce, heat the roasting pan with drippings over medium high heat.
- Add in wine and cook until reduced by half.
- Add in stock and cook until slightly thickened.
- Season again with salt and pepper and stir in additional herbs if desired.
Herbed Quick Cook Brown Basmati Rice
- Heat the butter in a medium pot over medium heat.
- Add in shallots and celery and cook until softened about 3 minutes.
- Add in the parsley, sage, fennel seeds, and chili flakes.
- Cook for a minute.
- Add in 1 teaspoon of salt and pepper.
- Add in rice and stock.
- Bring to a boil and reduce heat to simmer.
- Cook until liquid is absorbed about 30 minutes.
- Stir in the toasted pine nuts and garnish with orange segments.
Share this Recipe
