The Best Turketta Recipe

Hey there, kitchen creatives! Let me take you on a flavor journey with my go-to turketta recipe—it’s like a Thanksgiving miracle that combines fragrant herbs and spices, wrapped around a juicy turkey breast. Who knew a simple mix of fresh rosemary, sage, and a zesty lemon kick could transform your ordinary dinner into a gourmet sensation? Let’s get cooking!

My absolute love for crafting the perfect Turketta led me to create this recipe. It features not just one but two succulent, whole turkey breasts—one bone in, the other boneless—seasoned with aromatic fennel seeds and a zesty lemon touch.

Then they get stuffed with rich, protein-filled turkey sausage—loose enough to allow for the right kind of mixing and binding, yet dense enough that the stuffing will stay put even when the rolled-up turketta is flipped, turned, and jostled during the 2-hour roasting time.

The Best Turketta Recipe Ingredients

• Turkey breast: Lean protein source, low in fat, high in nutrients.
• Olive oil: Healthy fats, promotes heart health, and enhances flavor.
• Fennel seeds: Aromatic spice, aids digestion, and adds anise-like taste.
• Fresh rosemary: Antioxidant-rich, anti-inflammatory, and earthy aroma.
• Lemon zest: Refreshing citrus flavor, rich in vitamin C, brightens dish.

The Best Turketta Recipe Ingredient Quantities

• 1 whole bone-in, skin-on turkey breast (about 4-5 pounds)
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons fennel seeds, toasted and crushed
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh thyme, chopped
• Zest of 1 lemon
• 1 tablespoon Dijon mustard

How to Make this The Best Turketta Recipe

1. Heat your oven to 350°F (175°C) in advance.

2. In a small bowl, mix together the following ingredients:

– Olive oil
– Kosher salt
– Black pepper
– Fennel seeds
– Crushed red pepper flakes
– Minced garlic
– Rosemary
– Sage
– Thyme
– Lemon zest
– Dijon mustard

This will yield a tasty paste.

3. Wipe the turkey breast with a paper towel to make sure the skin is crispy.

4. Delicately insert your fingers under the skin of the turkey breast to separate it from the meat. Be cautious and do not tear the skin.

5. Apply half of the prepared spice paste directly onto the turkey meat under the skin. Use the remaining paste to coat the skin of the turkey.

6. Tightly roll the turkey breast and secure it with kitchen twine tied at intervals of 1 to 2 inches to form a sort of log. This will create an even shape that will allow the turkey to cook evenly.

7. Set the turkey on a roasting rack inside a roasting pan. The turkey’s skin should be facing upward.

8. Cook the turkey in the preheated oven until the internal temperature reaches 160°F (71°C), about 70 to 90 minutes, depending on the size of the bird. Baste it from time to time with the juices that have collected in the pan.

9. Take the turketta out of the oven and permit it to rest for no less than 15 minutes. The internal temperature will keep on climbing and will reach a domestic-perfect 165°F (74°C) right before you carve and serve.

10. Cut the turketta into ½-inch thick slices, and serve with your favorite sides. Enjoy the aromatic herbs and spices in every bite!

The Best Turketta Recipe Equipment Needed

1. Oven
2. Small bowl
3. Mixing spoon
4. Paper towels
5. Roasting rack
6. Roasting pan
7. Kitchen twine
8. Meat thermometer
9. Knife
10. Cutting board

FAQ

• Q: Can I use a boneless turkey breast for this recipe?You can use a boneless turkey breast, but be sure to adjust the cooking time because it may cook faster than a bone-in breast.
• Q: How long should I roast the turketta?A: At 375°F (190°C), roast the turkey breast for about 1.5 to 2 hours, or even a bit longer, if using a larger breast. Don’t go by time alone, but also figure in the size of the breast and the uptick in cooking time that occurs with larger pieces. When using the most reliable method, the internal temperature should be 165°F (74°C). If you have any doubts, use a higher temperature number (see above note on turkey parts).
• Q: Can I prepare the turketta ahead of time?A: You can prepare the paste for the seasoning and put it on the turkey breast a day in advance. Keep it refrigerated until it’s time to roast.
  Yes, you can prepare the seasoning paste and apply it to the turkey breast up to a day in advance. Keep it refrigerated until ready to roast.
• Q: What is the best way to toast fennel seeds?A: Fennel seeds, in a dry skillet, medium heat, 2-3 minutes until fragrant, then crush for use. Yum.
• Q: Can I add vegetables to the roasting pan?Sure thing! Incorporating root vegetables, such as potatoes and carrots, serves to boost flavor and round out the meal.
• Q: What should I do if the skin isn’t crispy enough?A: For the last 10 to 15 minutes, if the skin isn’t crispy, turn the oven up to 425°F (218°C).
• Q: Is it necessary to use fresh herbs?A: The best flavor comes from fresh herbs. But if you must, you can substitute dried herbs, using one-third the amount.

The Best Turketta Recipe Substitutions and Variations

In equal measure, use sea salt instead of kosher salt.
For a milder flavor, substitute white pepper for freshly ground black pepper.
If you can’t find fennel seeds, you can replace them with anise seeds in the same quantity.
In the absence of fresh rosemary, substitute with 2 teaspoons of dried rosemary.
If fresh sage is unavailable, use 1 teaspoon of dried sage in its place.

Pro Tips

1. Dry Brining: For even more flavor and juiciness, consider dry brining the turkey breast by applying the salt (from the ingredients list) all over the turkey and letting it rest uncovered in the refrigerator overnight. This will help the meat retain moisture and enhance the flavor.