Turkey porchetta with caramelised clementine's recipe

clementine's Nov 28, 2021

  • Serves 6
  • 45 mins to prepare and 1 hr and 45 mins to cook, plus resting
  • 575 calories / serving

Ingredients

  • 3 tbsp. olive oil
  • 1 echalion shallot, finely chopped
  • 4 garlic cloves, crushed, plus 2 whole bulbs, halved
  • 100g sourdough, blitzed into breadcrumbs
  • 1 tsp fennel seeds, toasted and crushed
  • ½ lemon, zested
  • 60g fresh herbs (such as flat-leaf parsley, sage and thyme), finely chopped, plus extra to serve
  • 1.1kg butter-basted turkey breast joint with black pepper sprinkle, skin removed
  • 18 rashers smoked pancetta

For the clementine's

  • 25g butter
  • 2 tbsp. light brown soft sugar
  • 4 small clementine's, halved
  • 2 tsp balsamic vinegar

Directions

  1. In a frying pan, heat 1 tablespoon oil over medium-high heat and cook the shallot for 2 minutes. Fry for 1 minute with the smashed garlic.
  2. Take the pan off the heat and add the breadcrumbs, fennel seeds, lemon zest, and chopped herbs.
  3. Season; leave to cool. Preheat the oven to 190°C, fan 170°C, gas 5.
  4. Place the turkey joint between two pieces of clingfilm and open it out. Bash with a rolling pin until it’s about 1cm thick.
  5. Cover the turkey with the stuffing mixture and roll it up tightly from one side.
  6. Arrange the pancetta rashers in two rows of nine on a big sheet of nonstick baking paper, slightly overlapping to form a broad rectangular shape.
  7. Place the turkey in the center and wrap the pancetta around it with the paper.
  8. Kitchen string is used to secure the pieces at 2cm intervals. Cover with foil and place in a roasting pan.
  9. Remove the foil after 45 minutes of roasting. Arrange the garlic bulbs around the turkey and add more herbs if desired. Season with pepper and drizzle with the remaining oil.
  10. Roast for 1 hour, basting twice, until the pancetta is crisp and the turkey is done, uncovered. Remove the string and place on a serving platter.
  11. Melt the butter and sugar in a skillet over low heat for the clementines. Cook for 4-5 minutes after adding the fruit.
  12. Increase the heat to high and cook for 3 minutes, or until the vinegar has caramelized. Arrange the porchetta around it and serve.

Tags

Master Chef

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