Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous-vide, followed by a stint in a hot oil bath Peking duck-style, is the way to go.
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Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin, if the best flavor is what you're going for, this is truly the ultimate Thanksgiving roast.
How can you go wrong with pork wrapped in fatty pork? You can't, which makes this porchetta such a great holiday treat.
When Olympic Provisions opened up shop in 2009 (see our tour here), it was the first salumeria in Oregon officially licensed to produce and sell their own charcuterie. From then it was only a matter of time before the salumeria launched a couple of successful restaurants and a meat processing plate. Their food is, naturally, meat-centered, and their Porchetta Sandwich featured in Laurie Wolf's Portland, Oregon Chef's Table, is truly a testament to the pig.
A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta.
Note: Herbs and aromatics can be substituted or altered according to taste. I find it easiest to work with a whole belly at a time and if a smaller roast is desired, to split it in half and freeze half...
This recipe for Roast Chicken in Porchettata or "chicken in the style of porchetta" from Mindy Fox's A Bird in the Oven and Then Some was inspired by chef Sara Jenkins, proprietor of New York's Porchetta, a restaurant specializing in what else? Porchetta. It's pretty genius—a perfectly roasted chicken meets the gorgeous Italian herbs that go into the roast pork dish.