Whip up this impressive Giada Turkey Breast “Porchetta” with in just 2 hours and 30 minutes! Made with turkey breast, kosher salt, black pepper, pink curing salt, brown sugar, fennel seeds, coriander seeds, garlic, thyme, rosemary, and olive oil, it’s a main course that’s sure to impress. Serve it with a twist, topped with roasted vegetables for that extra flair.

Recipe Ingredients

• 1½ teaspoons fennel seeds
• 2 teaspoons kosher salt
• 1 teaspoon orange zest
• 1 (3½-pound) boneless, skinless turkey breast, butterflied
• ¼ cup panko bread crumbs
• ¼ teaspoon crushed red pepper flakes
• 3 tablespoons extra-virgin olive oil
• 1 small fennel bulb, cored and cut into ¼-inch dice
• 1 shallot, minced
• 1 small apple, cored and cut into ⅓-inch dice
• 1 tablespoon chopped fresh rosemary leaves

How To Make Giada Turkey Breast “Porchetta”

Prepare Turkey Breast

1. Season Turkey Breast: In a small bowl, combine fennel seeds, 1¼ teaspoons of the salt, and orange zest. Rub both sides of the turkey with the salt mixture.
2. Refrigerate Overnight: Place the turkey breast in a gallon-size plastic storage bag and refrigerate overnight.
3. Bring to Room Temperature: Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes before cooking.

Prepare Fennel Filling

1. Sauté Aromatics: Add diced fennel, shallot, and apple to a pan. Sauté until the fennel softens, about 5 minutes.
2. Add Herbs and Breadcrumbs: Add the remaining teaspoon fennel seeds, red pepper flakes, and ¼ teaspoon salt. Stir to combine. Add the panko breadcrumbs and chopped rosemary leaves. Toss to combine.

Assemble and Cook Porchetta

1. Spread Filling Evenly: Spread the fennel-panko filling evenly over the turkey breast.
2. Roll and Tie Turkey: Roll up the turkey breast to maintain its shape. Tie with twine in 4 spots about 2 inches apart.
3. Sear in Pan: Add the remaining 2 tablespoons oil to a hot pan. Place the turkey breast in the pan and sear on all sides until golden brown, about 3 minutes per side.
4. Roast in Oven: Place the pan in the preheated oven and roast for about 40 minutes or until an instant-read thermometer placed in the thickest part of the breast reads 155°F.
5. Let Rest Before Slicing: Allow the porchetta to rest for 15 minutes before slicing.

Recipe Tips

• Herby Flavor Boost: To take the dish to the next level, add a few sprigs of fresh rosemary and thyme to the turkey breast before roasting, allowing the aromatic herbs to infuse a savory, slightly bitter flavor that complements the rich pork belly.
• Glaze It Up: For an extra layer of flavor, brush the turkey breast with a mixture of honey, apple cider vinegar, and Dijon mustard during the last 20 minutes of roasting, creating a sticky, caramelized glaze that adds a sweet and tangy contrast to the tender meat.
• Porchetta in a Pinch: If short on time, skip the pork belly and use a flavorful Italian seasoning blend to season the turkey breast, still achieving a delicious, herby flavor profile without the need for an elaborate porchetta preparation.
• Make It a Feast: Serve the Giada turkey breast porchetta with a side of roasted root vegetables, such as Brussels sprouts and carrots, tossed with olive oil, salt, and pepper, to create a hearty, satisfying holiday meal that impresses friends and family.
• Turkey Breast Variations: Experiment with different seasonings and spices to give the turkey breast a unique twist, such as a Korean-inspired version with gochujang and soy sauce or a Mexican-style variation with cumin and chili powder, to keep the recipe fresh and exciting.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Caprese Salad
• Giada De Laurentiis Vegan Apple Crisp
• Giada Pressure Cooker Curried Cauliflower Soup