Porchetta-Inspired Turkey

I absolutely l-o-v-e a holiday turkey. Simply roasted was my childhood favorite and no matter what time of year, it was the one thing I requested when home visiting from college. Over the years, my husband and I have subjected our holiday birds to many different treatments and techniques, from rubs to brining to smears and injections to frying, smoking, and even roasting upside-down.

Last year, however, I was inspired by a classic celebratory Italian dish: porchetta, a culinary delight of deboned pork meat (all the fat and skin still on), boldly seasoned and stuffed full of herbs and other parts of the pig. Slowly roasted until tender and juicy with crispy outside skin, it is indescribably delicious. A friend of mine and I got a pig at auction and created a version of this porky goodness for a benefit dinner several years ago. Inspired by an insatiable craving ever since I got inventive and created a porchetta turkey the next Thanksgiving. The family decided it was a keeper.

Spatchcocking the turkey, dry-brining, and letting it rest uncovered overnight in the refrigerator creates an evenly cooked, moist bird with an allover crispy skin – a porchetta trademark. The layer of herbs and meat between the juicy turkey and crisp skin will be a delicious surprise on your holiday table.

1 (9- to 13-pound) turkey, spatchcocked*

Herb mixture:

1/2 cup fresh fennel fronds, minced

1/2 cup fresh flat-leaf (Italian) parsley, minced

2 tbsp. fresh thyme leaves

Zest of one lemon

1 tsp. of salt

1 tsp. of black pepper

Combine all ingredients for the herb mixture in a small mixing bowl and set aside.

Meat filling:

1 1/2 lb. fresh ground pork (you can substitute sweet Italian sausage or ground turkey)

1/2 tbsp. fennel seeds

1/2 tsp. salt

1/2 tsp. black pepper

Combine all ingredients for the meat mixture in a small bowl and set aside.

Dry brine:

1/2 cup kosher salt

2 tbsp. baking powder

Combine in a small bowl and set aside. Note: You will have extra dry-brine mixture that can be stored in a covered container for future use.

Preparing the bird:

Line a rimmed baking pan (or broiler pan) with aluminum foil. Place a wire rack (or slotted broiler rack) on top.

Lay spatchcocked turkey on a clean surface or cutting board, breast-side up. Starting at the bottom of the turkey breast, place your hand between the skin and flesh and gently separate to create as much of an opening between the meat and skin as possible, being careful not to tear the skin. Repeat with the thighs.

Next, using your hands, rub the herb mixture evenly between the skin and the breast and thigh meat, evenly coating as much of the meat as possible. Then, divide the meat mixture and place between the skin and the breast and thigh meat. Gently press on the outside of the skin to evenly spread the meat mixture under the skin to a consistent thickness.

Gently turn the bird over so the breast side is facing down. Using your fingers, generously sprinkle the dry brine mixture over the surface of the underside of the bird so that it is evenly covered but not encrusted. Flip the bird over (breast-side up) and transfer to the cooking rack on the lined baking pan. Generously sprinkle the exposed surfaces so they are thoroughly and evenly dusted with the dry brine. Add fresh cracked black pepper if desired. Place, uncovered, in the refrigerator for 24 hours.

Place the turkey into a preheated 400-degree oven. Roast until the thigh meat registers 165 degrees and the skin is brown and crisp**. Remove from oven and let rest for 20 minutes before carving. Carve across the breast and thighs to get slices that include turkey, the herb and meat stuffing, and some of the delicious, crispy skin.

*Spatchcocking a bird (turkey or chicken) involves removing the backbone and flattening the bird by breaking the breastbone. You can easily do this at home with a good (sharp) pair of kitchen shears, or simply ask a butcher at your local grocer to do this for you. Be sure to reserve the backbone for making gravy.

**Spatchcocking also reduces your cooking time by almost half! The exact time it will take to roast your turkey depends on the size of the bird you ultimately use, how cold the bird is when you put it in the oven, your oven itself, etc. A 9- to 13-pound turkey will take about 45 minutes to an hour (plus the resting time). A 19- to 20-pound bird will take about 2 hours.

Story and Recipe by Rhonda Schuldt/ Photography by Dave Bryce