Spit-roasted turkey breast porchetta-style from Italian Grill by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

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

  • Breadcrumbs on July 30, 2013

    p. 156 – I’ve had my eye on this ever since the book was a Chowhound COTM and finally we had an opportunity to make it. It’s surprising how porchetta-like the flavours and textures of the final dish are. If I were blindfolded I doubt I’d have known I was eating turkey. The key to the success of this recipe is the pork sausage in the stuffing. The stuffing adds moisture and tremendous herby flavour to the finished dish. A skin-on breast is a must as well. Aside from presenting beautifully, the skin also protects the meat from toughening over the grill. My only issue with the recipe was that it produced far more stuffing than we could reasonably roll into the turkey. I would half the stuffing ingredients for a 4.5 lb breast next time around. Also our bird took just under 2 hours to cook with a constant grill temp of 350° whereas MB suggested 1 hour would do the trick. Nevertheless, an outstanding dish! Photos here: http://chowhound.chow.com/topics/793276#8229042

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