Porchetta-style turkey breast from Cook's Illustrated Annual Edition 2021 (page 5) by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe Nov/Dec 2021. Seasoned turkey refrigerates at least 8 hours and up to 2 days.

  • ashallen on January 01, 2022

    Great recipe. My husband, in particular, loved it and said it was so flavorful that if he hadn't known it was turkey, he would have guessed it was something else. Herb-fennel-garlic flavors do a great job of thoroughly permeating the meat without overwhelming it. Slices were very pretty. Meat was tender and moist and would have been even moister if I hadn't been so zealous about tracking its temperature during its post-oven rest! Every time I speared it with the digital thermometer, it lost another rivulet of juice - oops. Fortunately the pan juices were great spooned over the slices. The recipe's crinkled foil technique did an excellent job of preventing them from burning and smoking during the final high temperature-step. Assembly took some effort (particularly since I've never made a roast like this before) but subsequent steps were very easy so, as the headnotes note, this is a good make-ahead dish.

  • Apepin on November 27, 2021

    This is a terrific recipe. I'm not a huge fan of turkey, but this was flavorful and moist. Everyone loved it!

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