Pan Roasted Turchetta Food

TURKETTA

Steps:

• Melt the butter in a small, high-sided saucepan over medium heat. When the butter starts to foam up, drop the heat to low and cook until it reaches 300 degrees F. Fry the parsley, rosemary and sage until bright green and crisp, about 60 seconds. (Be careful: when you add the herbs, there will be splattering.) Strain the butter through a fine-mesh sieve into a heat-safe container and transfer the herbs to a paper towel-lined plate. When cool enough to handle, roughly chop.
• Carefully remove the skin from the turkey breast and lay flat on a piece of parchment paper set inside a sheet pan. Cover with plastic wrap and refrigerate.
• Debone the breast, remove the tenderloins and place the breast smooth-side down. Make a shallow diagonal cut in the thickest part of each lobe to open them up and then score the breast.
• Cover a half sheet pan with plastic wrap, allowing 8 inches of overhang in both directions. Sprinkle the center with 2 teaspoons of kosher salt and 1 teaspoon of maple sugar and place the two breasts, flush together, directly in the center. Cover with plastic wrap and lightly pound to an even thickness. Remove the plastic wrap, realign the breasts if they've separated and brush the scored side with 3 tablespoons of the herb butter. Massage in the chopped herbs and season with 2 teaspoons of kosher salt and 1 tablespoon of maple sugar. Roll the breast into a cylinder and wrap tightly with the plastic wrap. Refrigerate overnight.
• Place a rack in the center of the oven and heat to 450 degrees F.
• Remove the plastic from both the skin and the roll. Carefully position the roll on the bottom of the skin. Roll up as tightly as possible, tucking the skin's edges in as you go: we're looking for full coverage here. With the seam-side down, truss the roll with twine at 1-to-2-inch intervals.
• Place the roll on a rack set inside a half sheet pan, brush with 2 tablespoons of the herb butter and season with the remaining teaspoon of salt. Insert a remote probe thermometer into the center of the roll at a 45-degree angle.
• Roast the turkey until the thermometer reads 100 degrees F, about 40 minutes, then baste with an additional 2 tablespoons of herb butter and rotate the pan 180 degrees. Continue to roast until the thermometer hits 150 degrees F, about 20 minutes more. Rest 20 minutes before slicing and serving.

TURKEY BREAST "PORCHETTA"

Steps:

• For the porchetta: The day before roasting, chop 1 teaspoon of the fennel seed and mix it with the orange zest and 2 1/4 teaspoons of the salt. Rub the turkey breast with the salt mixture, then transfer it to a gallon-size freezer bag and refrigerate over night.
• The day of roasting: Preheat the oven to 400 degrees F. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes.
• Meanwhile, toast the panko in a 12-inch ovenproof skillet over medium heat, stirring with a rubber spatula until golden brown. Remove to a medium bowl and add the remaining 1 teaspoon fennel seed, the red pepper flakes and 1/2 teaspoon of the salt. Set aside.
• To the same pan, over medium-high heat, add 2 tablespoons of the olive oil, then the apples, shallots, fennel, rosemary and the remaining 1/2 teaspoon salt. Cook until the fennel softens, about 5 minutes; add to the bowl with the panko and toss to combine.
• Unfold the butterflied turkey breast and spread the stuffing evenly over the surface of the breast. Tightly roll up the breast and tie it with butcher's twine at 2-inch intervals, then tie it once lengthwise.
• Place the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Sear the turkey on all sides until golden brown, about 3 minutes per side. Transfer to the oven and roast until an instant read thermometer reads 155 degrees F at the thickest point, about 40 minutes. Remove the turkey to a cutting board, tent with foil and rest for 15 minute before slicing.
• For the gravy: While the porchetta is resting, prepare the gravy. Over medium-high heat, add the rosemary sprigs and flour to the skillet the turkey was cooked in; whisk to form a smooth paste. (If there aren't enough pan drippings to make a paste, add a tablespoon of olive oil.) Cook the paste to a medium amber color over medium-high heat, 3 to 4 minutes. Add the white wine and cook, whisking, for 1 minute more. Add the chicken broth, salt and pepper and whisk until smooth. Bring the gravy to a boil, lower the heat to medium and simmer for 5 minutes. Strain the gravy just before serving. Serve alongside the porchetta.

PAN ROASTED QUAIL

Steps:

• Preheat the oven to 400 degrees F.
• Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
• Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
• Heat the butter and olive oil in a skillet over medium heat.
• Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
• Remove from the heat and stir in the prosciutto, thyme and lemon zest.
• Yield: 6 servings
• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
• Bring to a boil, stirring until the sugar has dissolved.
• Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
• Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

TURKEY-PANCETTA ROULADE SANDWICHES

Steps:

• Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot, garlic and fennel seeds and cook until the shallot is slightly soft, 2 minutes. Stir in the rosemary, thyme, red pepper flakes and 1/4 teaspoon salt and cook 1 more minute. Remove from the heat and let cool slightly.
• Lay the turkey, skin-side down, on a cutting board. Cover with a sheet of plastic wrap and pound lightly with a meat mallet until it's about 8 by 12 inches and 1/4 inch thick. Remove the plastic wrap and season with 1/4 teaspoon each salt and pepper.
• Cut four 12-inch pieces of kitchen twine. Spread the garlic mixture evenly over the turkey. Arrange the pancetta on top in an even layer, then sprinkle with the parsley. Starting from a long side, roll up the breast and tie gently with the twine. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Put the stuffed turkey breast on a rack in a roasting pan and pour 1 cup water into the pan. Roast until the skin is golden, about 40 minutes. Increase the oven temperature to 425 degrees F and roast until the skin is crisp and a thermometer inserted into the thickest part of the turkey registers 155 degrees F to 160 degrees F, about 10 more minutes.
• Transfer the turkey to a cutting board and let rest at least 30 minutes before slicing. (If making ahead, let cool completely, then wrap in plastic wrap, unsliced, and refrigerate up to 2 days.) Make the sandwiches: Drizzle the cut sides of the rolls with olive oil. Sandwich the provolone and turkey in the rolls and drizzle the meat with any pan drippings.
• Stand the corn upright in a large bowl when slicing off the kernels so they don't scatter all over the counter.

TUSCAN-STYLE TURKEY ALLA PORCHETTA

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 3/4 inch. Place turkey, skin side down, on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
• Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
• Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
• Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting pan. Roast until an instant-read thermometer inserted into center reaches 165 degrees and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.

PANCETTA-WRAPPED TROUT

Steps:

• Heat oven 220C/fan 200C/gas 7. Cut half the lemon into 4 thin slices and juice the other half. Score each fish 3 times on one side. Place the fish on a baking tray, scored side up, and season liberally inside and out with salt and pepper. Stuff each fish cavity with thyme, a sprinkling of garlic and a lemon slice. Lay the rest of the thyme on top of the fish and top with a lemon slice. Wrap the pancetta around, holding the lemon and thyme in place. Drizzle with 1 tbsp of olive oil and bake for 20 mins until the pancetta is golden and the fish is cooked.
• While the fish is cooking, boil the beans in a pan of salted water for 4-5 mins until just cooked and still vibrant. Drain and toss with the lemon juice, olive oil and almonds. Serve the fish with the beans on the side.