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The Roli Roti Turketta


When we began our food truck, Roli Roti, one of our most famous menu items was --and still is -- our porchetta. Our porchetta is expertly butchered and tied into a mouthwatering roll of pork tenderloin and belly. Inspired by this, our founder, Thomas, decided to make a version with turkey for Thanksgiving! An amazing amalgamation of dark and white meat, the turketta says goodbye to dry boring turkey forever. 

The turketta is available only via our friends at Good Eggs (use code "roli roti" to get $25 off if it's your first order). However, if you're outside of Good Eggs' delivery area, make the turketta yourself! 

Ingredients:

Spice Rub:

  • 2 tbs crushed fennel seeds
  • 1 tbs lemon zest
  • 1½ tsp fresh lemon juice
  • 2 tsp white wine
  • 2 tsp Butcher's Turkey or Chicken Bone Broth
  • 1 tbs chopped rosemary
  • 1 tbs chopped sage
  • 1½ tsp chopped marjoram
  • 1 tbs chopped thyme
  • 1 tbs minced garlic
  • 1 tbs kosher salt
  • 1 tbs fresh ground black pepper

Turkey:

  • Deboned turkey (approx 10 pounds) 
    if you're not comfortable deboning or butchering a turkey, ask your butcher to help you out!
  • Kosher salt (to taste)
  • 2 sticks, unsalted butter (divided)

Instructions:

1. Lay the double breast skin side down and get it as flat as possible (slicing into the thickest part or pounding to an even thickness).

2. Season the inside of the breast meat lightly with salt. Slice a stick of butter thinly and place inside on the center of the breast from top to bottom. Combine spices with wine and Butcher's Bone Broth and shower liberally to cover the whole area. (If you have dark meat, season with salt on both sides, and then spread the meat over the center of the breast in an even layer, leaving some space at the top and bottom). Finish with the spice rub.

3. To close, roll from one side over the center, tucking and tightening as you go. You want to have a log shape with as much skin as possible exposed. Place seam side down.

4. Truss the turketta by knotting butchers' twine around the roll, every two to three inches until you get to the end. Take the string and tie it once around lengthwise to keep everything in place. Fix and smooth the skin as you go. For even cooking, it's essential that you space the knots evenly down the roast.

5. Place skin side up in a shallow roasting pan. Melt the other stick of butter, and rub all over the skin. Shower liberally with salt and cook at 350 degrees, undisturbed, until the center of the roast reaches an internal temperature of 155 degrees. (About 20 minutes per pound.)

6. In the last few minutes of cooking, turn the oven to convection or place under the broiler to get the skin nice and crispy. Let rest 10 minutes before slicing.