Porchetta is a boneless Italian pork roast in which the skin, meat, fat, and stuffing are rolled together and cooked over a wood-burning fire. This Thanksgiving, channel your inner guido and consider making a turchetta: Skin and debone your turkey, marinate the meat in herbs and spices, then roll the skin, meat, and some sausage stuffing into a giant roulade. Warning: This is not for the faint of heart. You will become one with turkey slime.
What to buy: The large flakes of kosher salt are best for marinating meat. Because kosher salts vary in weight and salinity, we give you the quantity needed for two popular brands, Diamond Crystal and Morton.
Special equipment: You will need a large piece of ultrafine woven cheesecloth, about 22 inches square, to help secure the roulade for cooking. It can be purchased at cooking supply stores or online.
A very long piece of butcher’s twine, about 162 inches or 4 1/2 yards, is needed to keep the roulade together. Twine can be purchased at most cooking supply or hardware stores.
Game plan: This recipe takes two days. The first day you skin and debone the turkey, marinate the meat in the herbs and spices, and make the stuffing. The second day you roll the meat up and roast it.
This recipe was featured as part of our story on Thanksgiving Turkey Recipes, Traditional to Trippy.
For the turkey:
For the gravy:
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