I have seen and made turkey recipes like this before. Mario Batali had one stuffed with chestnuts and pears in his book Simple Italian Cooking. But this recipe includes one finesse step that I had never seen before -- putting the breast back in the oven after it has rested to crisp the skin. Such a great idea! All in all, a fantastic technique. An informative video. Among the best food content makers in the game.
I made this for Thanksgiving following your instructions. Turned out perfect! I’ll definitely be making this again. Also followed your instructions for the gravy. 🔥
Looks great. But, if you start below the breast you can get both of them off in one piece. I used to carve up the Turkeys for Whole Foods after the holidays so we could sell the parts, and that was the gold standard. You could get a HUGE boneless turkey breast roast that way. Start from the bottom and work your way up and across the top. And when you butterfly the breast, it's called a 'Turkey Breast Tenderloin'. The 'Turkey Breast Tender' is actually a different part that is attached to the breast like a chicken tender. Also, as a former butcher, I forgive you for calling 'Butcher's Twine' - 'Cooking Twine', it actually says 'Butcher's Twine' on the package (in most cases). LOL You tie it using a 'Butcher's Knot' or 'Slip Knot' (same thing) and you can do everything you did (going widthwise and lengthwise) with just one long piece of twine. Or you can use a net, which is much easier and serves the same purpose, which is making the size of the meat uniform so it all cooks in the same amount of time.
@@notneuro I'm sure, but if you're going to try and be a 'Cook', you should actually be one. Otherwise, you're a 'Low Rent Hack' making money off of ignorant people.
Superb demonstration of a turkey roll. Great use of a variety of herbs so that the turkey flavor is most balanced and not just strongly flavor skewed in one direction. The dry brine overnight is a great way to impart flavor and increase moisture in the turkey while starting the skin off dry so that browning is easier to achieve with less sticking to the pan. I thoroughly was impressed with the last quick browning/crisping after resting, which solves the issue of needing to let it rest without sacrificing the crispy skin. Perfectly executed. Thank you for your cooking class! It gives us wonderful ideas on how to make turkey memorable, moist and flavorful.
I've done a similar preparation for a few Thanksgivings, making an herb pesto (w/o the addition of butter) and two smaller ones with the thigh meat. Totally worth doing, and Steven has given really excellent direction.
I made this last Thanksgiving and plan on doing it again this year. It is fantastic, everyone should try this one. Great recipe Stephen! Thanks for all the great food over the years. Take care of yourself and go feed yourself😊
great video! definitely doing something very similar this year. one small add I'll take is on wrapping the turkey meat In really tightly in some plastic wrap and refrigerating that BEFORE wrapping it in the skin. I'm pretty sure it will give you a firmer piece of meat to work with and allow you to use JUST the right amount of skin so none of the skin gets wrapped up inside of the roulade, eventually not being crispy. You can also wrap it a second time in plastic to get a nice shape before trussing it. Again, amazing vid! thanks!
Proper restaurant kitchen techniques employed - with zero missteps! - Your demo succeeds in simplifying the process of understanding techniques and methods for the average home cook. Bravo!’
Awesome. I'd love this the day before or after Thanksgiving... Or better yet, the week before or after. Here in the South, we love a huge potluck style feast with dishes from everyone attending and piling it on and gorging! This would be for a more refined dinner for a smaller party that would be very memorable. Great work!
I've made tuchetta three years in a row following Kenji's sous vide recipe. It's always a showstopper. I like your idea of turning the herb paste into a butter. Also, excellent advice to salt the meat separately from the herb, which I had to learn the hard way. It's one of the few flaw's in Kenji's formula. Here's a few additional tips for onlookers: 1) Save the tenderloins for something else, like turkey cutlets. 2) butterfly the breasts to get a more consistent thickness that is easier to roll. 3) The herb veins are pretty minimal on this roll. For better coverage, make deeper slashes, almost all the way through the meat, and make more of them, every 3/4" or so. 4) Don't roll the skin!
My Turquetta is resting in the fridge and (SHOCKER!) looks pretty close to yours. I did realize that this may work for a slightly LARGER turkey because I did have to use extra skin from the back. But ... who cares? It worked beautifully. Can't wait to surprise my friends with this thoughtful new take on Turkey.
Excellent demonstration of cutting the turkey! I have watched a lot of videos regarding this and yours is the best I have seen so far!! Really enjoy your channel!! Keep up the good work!!
Very similar to my traditional Christmas dinner apart from I’d take the whole crown off to roast and then roll all the deboned thigh meat. I like to make a cranberry glazes to brush over it too. Great video. You give people confidence to try to step up their cooking, like you said basic butchery is nothing to be shared of. 👍🏻👍🏻
Perfect turkey porchetta (It’s also french (Nice (Mediterrean south-east of France))). From a french italo-french from Marseille in Marseille (⚜️France).
Like it Steve. 1 out of 100 will attempt this, pretty technical from top to bottom. Lots of details, but the end product looks tasty. I probably wouldn't go to the trouble, but feel free to send me an invite for dinner....
I remember Kenji doing something like this, but after watching your video, I think this will be my approach this year. (I’ll go back and rewatch Kenji also)
nice job! i have made mine as you did, but then wrapped in plastic wrap into a even log. then sous vide at 143/144., take out, let it cool down a bit and dry and into my fryer or large dutch over, and deep fry or shallow fry to crisp up the skin. ready serve.
Nicely done! I'm the only one who eats turkey in my family on Thanksgiving. Normally, I make Crab Cioppino. I'll experiment with your Turketta with a small bird to see how it turns out! This is a good recipe for our BIG Family Clan gathering.
I almost died watching those wonderful legs end up in a stock 😂😂 Thankfully, I'd watched the confit video prior to this one 😁 ... so i know what they are supposed to become... but it still gave me palpitations 😂😂
Just did this for thanksgiving today and this was incredible. Only thing I did different was apple cider in the turkey stock after you reduce it down then the butter/flour
2nd time today ive learned about tomato poast on veg before roasting for stock. Ypur content is great and i love watching youe holdiay recipes. Thanks dude
I've made Kenji's recipe a few times, most recently adding some Calabrian chiles for a more Italian flair. I love your variation, the porchetta butter is inspired. Will be trying yours this year!
Great Vid. Like how you brought up multitasking so all dishes are ready at the same time. Thats what gets people the most when cooking large meals. Well done.
That’s a very generous amount of turkey meat and bones for making a beautiful stock, especially with the whole legs. Twelve hours. Hmmmm. And all that straining and fat separating- it always turns out to be so much more work than I imagined! But it’s soooo goood made like this!!
CUTTING - vs - POUNDING to thin out the meat... Any appreciable differences in method with regard to preparing and/or outcome? Most 'rolled up' meat recipes i have come across utilize the pounding technique which i assume is more reliable to get a consistent thickness. Does it effect the moisture retention or texture? Same question goes for pan frying a chicken breast. Some people cut to thin, others pound. Great vid N.O.C.S.👍
That looked wonderful. I'm pondering if I can do something with my regular Sous Vide Turkey breast - it's SO moist and particularly trouble free. For the last 4 or 5 I've been getting a 3 to 3.5Kg ( 6.5 to 7.5lb) Turkey breast and searing the skin in a frying pan before vacuum packing it and cooking Sous Vide for 4 or 5 hours. I wonder if I could open it up before searing and add some butter & herb. Gonna think about this.
I like it. I like it a lot. Looks like a lot of prep and coordination, but if you really think about it, brining your turkey and doing all the other stuff to do the traditional way (and then most of your guests will eat more of the sides than the turkey anyhow), this is no more difficult. Plus I like the real, umami flavor profiles of this compared to the usual. Saving this and sharing it.
Hi Steve- There are a few questions about how long on average the Turketta will take. A bunch of us are planning to do this and confit the meat as you suggest… You mention the Confit is a 3 hourish process but when to put in the Turketta? I’ve even purchased your Holiday Guide (2nd year, thank you. So worth it!) but there’s mention of it there either. Can you get the word out so we’re all prepare Thanksgiving? Thanks!
Do you have an approximate amount of time the turkey took in the oven at the low and slow temp? I am trying this for my first time hosting Thanksgiving and am looking for some guidance on when I will need to get it in the oven by. I am using a turkey around the same weight as the one you used. Thanks
Funny I now live in Italy and today! I bought what I thought was porchetta but when I got home it was Turchetta as it was prepared I just needed to cook I did make mushrooms to go with it which were great
I’me making this along with the dark meat confit. I had a question for planning purposes. I noticed the confit takes about 3 hours to complete but wondering about the turketta. No mention of how long it took to cook that size. Thanks Steve. Happy Thanksgiving
Kenji's recipe is for a single turkey breast. This uses both breasts. I'm not sure that doubling the time makes sense, but I am not sure. I'm trying to coordinate with other recipes and have no idea how long to plan for this recipe. Also my turkey was 20 # whole. @@Dps1940
How'd your stuff turn out Doc? I'm making both these dishes tomorrow night and haven't quite planned the timing yet. It seems pretty loose since once the Turketta is done-ish you rest it for quite awhile and then put back in the oven to crisp beforehand, and then for the dark meat that can cool down in the oil for awhile also before the skin crisping part. I almost want to start them both at the same time
This is exactly what I needed to see, thank you for the inspiration! I'm hosting my 5th friendsgiving next weekend and I needed some way to pivot away from the classic bird. I can't wait to try this out, thanks for the motivation!
Iavarone Bros grocery in Lake Success would make this dish but with a little bit of stuffing inside. I couldn't stop eating it. Been trying to replicate it for a while now.
I think Thomas Keller would make this for the French Laundry, or his family. (Stephen, did you say “pain-free” turkey? This is a LOT of steps and a LOT of know-how!)
I made Kenji’s recipe a few years ago. Nice but the seasoning made me feel like I hadn’t eaten any Turkey on thanksgiving. It really doesn’t taste that much like what it is. I’ll try again with sage etc someday.
This will be the third year in a row I make the bacon & caramelized onion dip for thanksgiving. My family demands it now
I have seen and made turkey recipes like this before. Mario Batali had one stuffed with chestnuts and pears in his book Simple Italian Cooking. But this recipe includes one finesse step that I had never seen before -- putting the breast back in the oven after it has rested to crisp the skin. Such a great idea! All in all, a fantastic technique. An informative video. Among the best food content makers in the game.
I made this for Thanksgiving following your instructions. Turned out perfect! I’ll definitely be making this again. Also followed your instructions for the gravy. 🔥
Looks great. But, if you start below the breast you can get both of them off in one piece. I used to carve up the Turkeys for Whole Foods after the holidays so we could sell the parts, and that was the gold standard. You could get a HUGE boneless turkey breast roast that way. Start from the bottom and work your way up and across the top. And when you butterfly the breast, it's called a 'Turkey Breast Tenderloin'. The 'Turkey Breast Tender' is actually a different part that is attached to the breast like a chicken tender. Also, as a former butcher, I forgive you for calling 'Butcher's Twine' - 'Cooking Twine', it actually says 'Butcher's Twine' on the package (in most cases). LOL You tie it using a 'Butcher's Knot' or 'Slip Knot' (same thing) and you can do everything you did (going widthwise and lengthwise) with just one long piece of twine. Or you can use a net, which is much easier and serves the same purpose, which is making the size of the meat uniform so it all cooks in the same amount of time.
⭐️ no one cares ⭐️
@@notneuro I'm sure, but if you're going to try and be a 'Cook', you should actually be one. Otherwise, you're a 'Low Rent Hack' making money off of ignorant people.
Blah blah blah
Superb demonstration of a turkey roll. Great use of a variety of herbs so that the turkey flavor is most balanced and not just strongly flavor skewed in one direction. The dry brine overnight is a great way to impart flavor and increase moisture in the turkey while starting the skin off dry so that browning is easier to achieve with less sticking to the pan. I thoroughly was impressed with the last quick browning/crisping after resting, which solves the issue of needing to let it rest without sacrificing the crispy skin. Perfectly executed. Thank you for your cooking class! It gives us wonderful ideas on how to make turkey memorable, moist and flavorful.
I've done a similar preparation for a few Thanksgivings, making an herb pesto (w/o the addition of butter) and two smaller ones with the thigh meat. Totally worth doing, and Steven has given really excellent direction.
I made this last Thanksgiving and plan on doing it again this year. It is fantastic, everyone should try this one. Great recipe Stephen! Thanks for all the great food over the years. Take care of yourself and go feed yourself😊
great video! definitely doing something very similar this year.
one small add I'll take is on wrapping the turkey meat In really tightly in some plastic wrap and refrigerating that BEFORE wrapping it in the skin. I'm pretty sure it will give you a firmer piece of meat to work with and allow you to use JUST the right amount of skin so none of the skin gets wrapped up inside of the roulade, eventually not being crispy.
You can also wrap it a second time in plastic to get a nice shape before trussing it.
Again, amazing vid! thanks!
Proper restaurant kitchen techniques employed - with zero missteps! - Your demo succeeds in simplifying the process of understanding techniques and methods for the average home cook. Bravo!’
Your my new favorite TH-cam chef!
Awesome.
I'd love this the day before or after Thanksgiving... Or better yet, the week before or after.
Here in the South, we love a huge potluck style feast with dishes from everyone attending and piling it on and gorging!
This would be for a more refined dinner for a smaller party that would be very memorable.
Great work!
"It's a real pain free turkey" LOL...I love your vids seriously they're great. that line just made me laugh after the 37th step. LOL
Wow. Nice video. I watched the confit one as well. Thanks!
Further reason why I absolutely love this channel.
I've made tuchetta three years in a row following Kenji's sous vide recipe. It's always a showstopper. I like your idea of turning the herb paste into a butter. Also, excellent advice to salt the meat separately from the herb, which I had to learn the hard way. It's one of the few flaw's in Kenji's formula. Here's a few additional tips for onlookers: 1) Save the tenderloins for something else, like turkey cutlets. 2) butterfly the breasts to get a more consistent thickness that is easier to roll. 3) The herb veins are pretty minimal on this roll. For better coverage, make deeper slashes, almost all the way through the meat, and make more of them, every 3/4" or so. 4) Don't roll the skin!
Watching this I was also thinking the skin shouldn’t be on the inside!
My Turquetta is resting in the fridge and (SHOCKER!) looks pretty close to yours. I did realize that this may work for a slightly LARGER turkey because I did have to use extra skin from the back. But ... who cares? It worked beautifully. Can't wait to surprise my friends with this thoughtful new take on Turkey.
Excellent demonstration of cutting the turkey! I have watched a lot of videos regarding this and yours is the best I have seen so far!!
Really enjoy your channel!! Keep up the good work!!
Thank u for the recepie. I will do this day after tomorrow
I did this the last few years but with sous vide. its amazing. Say goodbye to dry turkey. Thank you chef..You are always an inspiration
Very similar to my traditional Christmas dinner apart from I’d take the whole crown off to roast and then roll all the deboned thigh meat. I like to make a cranberry glazes to brush over it too. Great video. You give people confidence to try to step up their cooking, like you said basic butchery is nothing to be shared of. 👍🏻👍🏻
Perfect turkey porchetta (It’s also french (Nice (Mediterrean south-east of France))).
From a french italo-french from Marseille in Marseille (⚜️France).
I did your turkey recipe last year and it was amazing. Now I have to do this one.... and my bf is Italian so I doubt he'll complain. Lol.
Like it Steve. 1 out of 100 will attempt this, pretty technical from top to bottom. Lots of details, but the end product looks tasty. I probably wouldn't go to the trouble, but feel free to send me an invite for dinner....
Wow… I am often stunned but never speechless…. I am speechless… perfect flavoring …. Perfect technique…. Inspired thought…. Carry on!
Thanks coach! Your reach is far and super appreciated.❤
I remember Kenji doing something like this, but after watching your video, I think this will be my approach this year. (I’ll go back and rewatch Kenji also)
This looks like a great alternative to my regular Turkey feast. Appreciate the inspiration!
This is by far the BEST turkey breast! Prepping the day before makes the cook day a breeze! DELICIOUS!
Poultry skin is one of the tastiest things in my opinion. Glad to see you utilize it so well!
nice job! i have made mine as you did, but then wrapped in plastic wrap into a even log. then sous vide at 143/144., take out, let it cool down a bit and dry and into my fryer or large dutch over, and deep fry or shallow fry to crisp up the skin. ready serve.
Fantastic! Killer visual instructions. Love that you mentioned Kenji-and your updates (looking forward to adding butter to my next one).
Perfection 👌 funny how you and Laura released your turkey video at the same time 😂
Thanks man, you're the best. I am ready to crush this...tomorrow. I think I'll watch a third time first just to be really, really sure I'm ready.
I made a porchetta for Christmas last year. I was planning to do the same this year but I think I might go with turketta instead!
The king of food
Wow can't wait to try this for the holidays! Looks phenomenal and uses lots of great technical but manageable skills for the home cook. Great job!
Nicely done! I'm the only one who eats turkey in my family on Thanksgiving. Normally, I make Crab Cioppino. I'll experiment with your Turketta with a small bird to see how it turns out! This is a good recipe for our BIG Family Clan gathering.
I almost died watching those wonderful legs end up in a stock 😂😂
Thankfully, I'd watched the confit video prior to this one 😁 ... so i know what they are supposed to become... but it still gave me palpitations 😂😂
Just did this for thanksgiving today and this was incredible. Only thing I did different was apple cider in the turkey stock after you reduce it down then the butter/flour
Made this last year and it was mega. Rewatching to do again.
2nd time today ive learned about tomato poast on veg before roasting for stock. Ypur content is great and i love watching youe holdiay recipes. Thanks dude
Absolutely beautiful! Thanksgiving is my favorite holiday! Would definitely make this!
Looks awesome! Love you're show.
I've made Kenji's recipe a few times, most recently adding some Calabrian chiles for a more Italian flair. I love your variation, the porchetta butter is inspired. Will be trying yours this year!
Good call. Everything is made better by adding Calabrian chiles. lol
Kenji Kenji Kenji! Haha great riff on this !
Super nice recipe I've done chicken like this once but never turkey
Great Vid. Like how you brought up multitasking so all dishes are ready at the same time. Thats what gets people the most when cooking large meals. Well done.
Came here just to say I absolutely LOVE your sweatshirt!
Always love everything you produce! Excited for the confit
This is great. I'm going to try butterflying the turkey a bit more for more surface area for the seasoned butter.
That’s a very generous amount of turkey meat and bones for making a beautiful stock, especially with the whole legs. Twelve hours. Hmmmm. And all that straining and fat separating- it always turns out to be so much more work than I imagined! But it’s soooo goood made like this!!
CUTTING - vs - POUNDING to thin out the meat...
Any appreciable differences in method with regard to preparing and/or outcome?
Most 'rolled up' meat recipes i have come across utilize the pounding technique which i assume is more reliable to get a consistent thickness. Does it effect the moisture retention or texture?
Same question goes for pan frying a chicken breast. Some people cut to thin, others pound.
Great vid N.O.C.S.👍
I love these i have made this 2 or 4 times now, I'm going to use some of your techniques to elevate my turketia game!
do you think your could make a turduckenturketta?
That looked wonderful. I'm pondering if I can do something with my regular Sous Vide Turkey breast - it's SO moist and particularly trouble free. For the last 4 or 5 I've been getting a 3 to 3.5Kg ( 6.5 to 7.5lb) Turkey breast and searing the skin in a frying pan before vacuum packing it and cooking Sous Vide for 4 or 5 hours. I wonder if I could open it up before searing and add some butter & herb. Gonna think about this.
I'll definitely try this
I made this this year. Definitely will do it again. It’s worth doing something different.
I like it. I like it a lot. Looks like a lot of prep and coordination, but if you really think about it, brining your turkey and doing all the other stuff to do the traditional way (and then most of your guests will eat more of the sides than the turkey anyhow), this is no more difficult. Plus I like the real, umami flavor profiles of this compared to the usual. Saving this and sharing it.
You made deboning the turkey look soo easy, The end results look amazingly delicious!!!🤤😍
when can we expect a hardcover book? I'd love to have this on my shelf.
Super, great job gotta try it
your knife skills are amazing dude..... looks delish
Ah good translation of this dish name in Italian is tacchinetta
Well done. Looks great
Hi Steve- There are a few questions about how long on average the Turketta will take. A bunch of us are planning to do this and confit the meat as you suggest… You mention the Confit is a 3 hourish process but when to put in the Turketta? I’ve even purchased your Holiday Guide (2nd year, thank you. So worth it!) but there’s mention of it there either.
Can you get the word out so we’re all prepare Thanksgiving? Thanks!
Wow, I'm definitely giving this a try! Looks amazing. That gravy!!! Delizioso! Thanks
Holiday mode! Thank you, Steven!
Do you have an approximate amount of time the turkey took in the oven at the low and slow temp? I am trying this for my first time hosting Thanksgiving and am looking for some guidance on when I will need to get it in the oven by. I am using a turkey around the same weight as the one you used. Thanks
Funny I now live in Italy and today! I bought what I thought was porchetta but when I got home it was Turchetta as it was prepared I just needed to cook I did make mushrooms to go with it which were great
MUSHROOMS. YUM
Did you put the mushrooms in the sauce?
I always wondered why no one ever tried making a turkey like a porchetta it looks amazing and delicious
What a coincidence lol... I was still trying to choose between making a turkey or a porchetta.... and then this pops up 😁😁
Wow. Fantastic video!! Can’t wait to make this. Thank you!!🥰
Great video! Gonna do the same technique with chicken and experiment with all kinds of flavors and fillings.
I’me making this along with the dark meat confit. I had a question for planning purposes. I noticed the confit takes about 3 hours to complete but wondering about the turketta. No mention of how long it took to cook that size. Thanks Steve. Happy Thanksgiving
Check out the "Kenji Turketta Recipe" link in the description, it says about 2 hours in the oven at 275, plus a sear either before or after
Kenji's recipe is for a single turkey breast. This uses both breasts. I'm not sure that doubling the time makes sense, but I am not sure. I'm trying to coordinate with other recipes and have no idea how long to plan for this recipe. Also my turkey was 20 # whole. @@Dps1940
How'd your stuff turn out Doc? I'm making both these dishes tomorrow night and haven't quite planned the timing yet. It seems pretty loose since once the Turketta is done-ish you rest it for quite awhile and then put back in the oven to crisp beforehand, and then for the dark meat that can cool down in the oil for awhile also before the skin crisping part. I almost want to start them both at the same time
That was genial, need to rewatch the vid a couple of times.
This is exactly what I needed to see, thank you for the inspiration!
I'm hosting my 5th friendsgiving next weekend and I needed some way to pivot away from the classic bird. I can't wait to try this out, thanks for the motivation!
Iavarone Bros grocery in Lake Success would make this dish but with a little bit of stuffing inside. I couldn't stop eating it. Been trying to replicate it for a while now.
I think Thomas Keller would make this for the French Laundry, or his family.
(Stephen, did you say “pain-free” turkey? This is a LOT of steps and a LOT of know-how!)
It's pure Brilliance deliciousness!!🥰😋😋🫢
I make something similar almost every year, I sous vide it and baste with butter on the grill.
This looks awesome though
Love it man! Can't wait to get the holiday turkey on - I'm definitely making Turketta this year!
That looks absolutely amazing! I'm definitely cooking this holiday season. Thank you for the recipe.
“We are just going to lightly season the filling”- and then he adds four cloves of garlic.
Yep, sounds good to me.
Stephen! Magnificent!!!
This is a beauty.
Kenji sent me here!
Good recipe and instruction.
This is so righteous, doing a practice run asap
If you don't mind me asking what is the thinking in including the herbs at the start of the broth instead of closer to the end of the simmering?
Amazing....as close to a Michelin star turkey as one can get!!
I see the link in the description, but I'm surprised you never mentioned Kenji in the video or the Roli Roti food truck that invented it?
Wow…and when I say wow…I mean…wow. Great video.
Fantastic idea!!! Great for non pork eaters.
Made it. Fantastic !!!!!
I made Kenji’s recipe a few years ago. Nice but the seasoning made me feel like I hadn’t eaten any Turkey on thanksgiving. It really doesn’t taste that much like what it is. I’ll try again with sage etc someday.
I cant wait to try it this TG
that looks fantastic, thanks man
Check out Jacques Pepin's turkey galantine. Another take on what you've done here and could be a fun video.
Fennel with turkey? You just threw me a curveball... Gotta try this.
awesome recipe but please it's beurre maniÉ it means kneaded or handled butter
I think I might need a couple of turkeys to break down with this technique for practice! I’m not sure I could do this…..😊