Porchetta-style turkey
Serves: 12
Prep time: 55 minsTotal time: 
Recipe photograph by Ant Duncan
Porchetta-style turkey
If carving a big bird isn't your thing we've created the recipe for you; simply slice this stuffed boneless joint and serve with all the trimmings
Serves: 12
Prep time: 55 minsTotal time: 
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Nutritional information (per serving)
Calories
494Kcal
Fat
29gr
Saturates
10gr
Carbs
6gr
Sugars
0gr
Fibre
1gr
Protein
49gr
Salt
2.3gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp olive oil
- 2 echalion shallots, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp fennel seeds
- 1⁄4 tsp chilli flakes
- 100ml white wine
- 2 x 400g packs Taste the Difference Lincolnshire pork sausages (or similar)*
- 1⁄2 x 20g pack sage, leaves chopped
- 3 sprigs rosemary, leaves chopped
- zest of 1 lemon
- 100g ciabatta, whizzed into crumbs*
- a 2.5kg boneless turkey crown or butterfly joint
- about 20 rashers unsmoked streaky bacon
Step by step
Get ahead
Make to the end of step 4 up to 24 hours ahead, cover and chill. Bring to room temperature for at least 1 hour before cooking.
- Heat the olive oil in a frying pan and gently cook the shallots for 5 minutes until soft. Add the garlic, fennel seeds and chilli flakes and cook for a further 1-2 minutes, stirring. Pour in the wine and bubble until almost reduced. Set aside in a bowl to cool.
- Skin the sausages and place the sausage meat in a large bowl. Add the cooled shallot mixture along with the chopped herbs, lemon zest, ciabatta crumbs and seasoning. Set aside while you prepare the turkey.
- Place the turkey skin-side down on a board. Make a cut down the centre to open out the joint. With your knife parallel to the board, slice into any much thicker parts of the meat then open them out to make one flattish piece of meat. Cover with a sheet of baking paper then, using a rolling pin, bash to an even thickness, about 2.5cm. Season with salt and black pepper.
- Spoon the sausage stuffing evenly over the turkey, pat down then bring both sides of the turkey breast into the middle to enclose the stuffing. Turn over so that it is seam- side down and tuck the skin under at each end. Lay the bacon out on a board and use the flat of a knife to stretch out the rashers. Overlap each slice slightly, leaving no gaps. Sit the turkey roll on the bacon, skin-side down and wrap the bacon around the turkey. Secure with string at intervals along the bird to ensure it holds its shape during cooking. See Get Ahead tip at the top of the recipe.
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Preheat the oven to 190°C, fan 170°C, gas 5. Weigh the stuffed joint and calculate the cooking time at 20 minutes per 500g. Place in a roasting tin, seam-side down and cook for the calculated time. Check towards the end of cooking and cover with foil if it is browning too much. If you have a cook’s thermometer it should read 65-70°C; if not, check that the juices run clear when pierced with a skewer. When the turkey is cooked through and the bacon is crisp, allow to rest for 20 minutes, covered loosely with foil, before carving. Serve with all the Christmas veg and accompaniments. Leftovers keep for 3-4 days in the fridge.
* Use bread and sausages that are gluten free and/or dairy-free if required. If dairy-free, avoid a butter-basted turkey joint.TipThis recipe uses a boneless turkey crown or butterfly joint, which is both breasts removed in one piece from a turkey crown, with the skin still attached. It’s a good option for easy carving into neat slices.
