Roast turkey breast, porchetta style from Fine Cooking Magazine, Oct/Nov 2010 (page 58) by Bruce Aidells

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

Accompaniments: Acorn squash with rosemary and brown sugar; Roasted broccoli and farro salad with feta

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

  • eliza on October 14, 2019

    Made this for thanksgiving with a couple of changes. Cooked at 400 convection for about 55-60 minutes. Added a little water to the roasting pan near the end to prevent burning, and I omitted the bacon. Loved the herb and spice paste on the turkey, will make this again.

  • vox82 on February 05, 2017

    Thanksgiving 2016. Delicious!

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