Porchetta is a traditional Italian roast stuffed with fennel, garlic, and herbs. This roast uses a turkey breast instead of pork and is rolled in bacon.
- In a small bowl, combine fennel, red pepper, sage, rosemary, garlic, and orange zest. Set aside.
- 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. Remove the top wrap, and sprinkle with seasonings.
- Roll turkey breast into a cylinder, cover with remaining plastic wrap, and set aside, refrigerated.
- Weave strips of bacon together forming a sheet. Remove rolled turkey from plastic wrap, and roll in the bacon sheet. Secure with butcher’s twine and place on a wire rack lined roasting pan or baking sheet.
- Preheat oven to 350°F. Roast turkey for 35–45 minutes, or until bacon is brown and turkey is cooked thoroughly. Let rest for 20 minutes before slicing and serving.
And for more dinner inspiration, visit www.americanlifestylemag.com/bites.
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