She Strengthens

The Ultimate Thanksgiving Showstopper: Turchetta

Are you ready to take your Thanksgiving dinner to the next level? Look no further than Turchetta, an Italian-inspired, boneless turkey roast that’s sure to impress your guests.

What is Turchetta?

Turchetta is a traditional Italian dish that involves deboning a turkey, marinating the meat in herbs and spices, and then rolling it up with sausage stuffing and roasting it to perfection. The result is a juicy, flavorful, and visually stunning centerpiece for your holiday table.

Preparing the Turkey

To start, you’ll need to debone a 15-18 pound turkey, reserving the neck and wing pieces for later use. Remove the wishbone and skin, taking care to keep the skin in one large piece to use as the wrapping for the Turchetta.

The Rub

Next, create a flavorful rub by toasting fennel seeds and grinding them into a powder with peppercorns, salt, rosemary, garlic, and red pepper flakes. Mix in some olive oil to create a paste, and then apply it to the turkey meat, making sure to coat it evenly.

Assembling the Turchetta

Once the turkey is prepared, it’s time to assemble the Turchetta. Lay out the reserved turkey skin, trim excess fat, and season with salt and pepper. Place the meat pieces in a single layer over the skin, alternating between white and dark meat. Spread the sausage stuffing evenly over the meat, pressing down gently to adhere.

Rolling and Roasting

Starting at one end, roll the turkey up tightly into a large tube. Rub the outside with oil and season with salt and pepper. Wrap the Turchetta in cheesecloth, securing it with twine, and place it in a roasting pan with celery, onion, and reserved turkey neck and wing pieces. Roast at 450°F for 40 minutes, then reduce the heat to 325°F and continue roasting until the internal temperature reaches 165°F.

The Gravy

While the Turchetta is roasting, prepare the gravy by deglazing the roasting pan with vermouth and scraping up any browned bits. Strain the pan juices and discard the solids, then whisk in flour to thicken the gravy. Slowly add chicken broth, whisking constantly, and bring to a boil.

Serving

Once the Turchetta is cooked, let it rest for at least 30 minutes before slicing and serving. Carve into 3/4-inch rounds, and serve with the reserved wing pieces and gravy.

With its impressive presentation and rich, savory flavors, Turchetta is sure to be the star of your Thanksgiving dinner. So why not try something new this year and give your guests a culinary experience they’ll never forget?