PORCHETTA-SPICED ROAST TURKEY
Main Course — Yield: 10 to 12 Portions
A beautifully roasted turkey seasoned with the classic flavors of porchetta: toasted fennel, juniper, garlic, black pepper, and rosemary. Roasted over aromatic vegetables and finished with repeated coats of reduced chicken glaze for a rich, glossy mahogany skin. Served with a deeply flavorful pan jus.
Porchetta-Spiced Roast Turkey with Chicken Glaze & Pan Jus
Ingredients
For the Porchetta Rub
3½ tbsp Diamond Crystal kosher salt (or 2 tbsp Morton kosher salt)
1 tbsp freshly cracked black peppercorns
2 tbsp fennel seed, toasted and coarsely ground
1 tbsp juniper berries, lightly toasted and finely chopped
1 tbsp granulated garlic
1½ tsp dried rosemary, crumbled
For the Turkey and Roasting Pan
1 whole turkey, approximately 13 lb, neck and giblets removed (reserve the neck)
3 tbsp extra-virgin olive oil
3 onions, cut into 1-inch pieces
3 carrots, cut into 1-inch pieces
4 celery stalks, cut into 1-inch pieces
1 head garlic, halved crosswise
4 sprigs each fresh rosemary and thyme
1 cup dry white wine
½ cup water, plus more as needed
For the Chicken Glaze and Pan Jus
3 qt unsalted or low-sodium chicken stock, preferably homemade
1 envelope unflavored gelatin (¼ oz)
2 tbsp unsalted butter
Method
Prepare the Chicken Glaze (The Day Before). Bring the chicken stock to a boil in a wide pot. Reduce over high heat, uncovered, until approximately 1½ cups remain, about 60–75 minutes. Meanwhile, sprinkle the gelatin over 3 tablespoons of cold water and allow it to bloom. Whisk the gelatin into the hot stock reduction until completely dissolved. Allow to cool, then refrigerate until set. The glaze will firm up like jelly and melt when reheated.
Prepare the Porchetta Rub. In a dry skillet over medium heat, toast the fennel seed and juniper berries until fragrant, approximately 2 minutes. Allow to cool. Coarsely grind the fennel and finely chop the juniper. Combine with the kosher salt, black pepper, granulated garlic, and dried rosemary.
Season the Turkey. Pat the turkey completely dry, inside and out. Carefully slide your fingers underneath the breast skin to loosen it. Rub approximately one-third of the seasoning directly onto the breast meat underneath the skin. Season the remaining exterior and inside the cavity with the rest of the mixture. Tuck the wing tips behind the bird and loosely tie the legs together.
Refrigerate Overnight. Place the turkey on a rack set over a sheet pan and refrigerate uncovered overnight, up to 24 hours. This allows the seasoning to penetrate the meat while drying the skin for a beautifully crisp finish.
Prepare for Roasting. Remove the turkey from the refrigerator approximately 1½ hours before roasting. Preheat the oven to 400°F, positioning the rack in the lower third. Rub the turkey all over with the extra-virgin olive oil.
Build the Roasting Pan. Arrange the onions, carrots, celery, garlic, rosemary, and thyme in an even layer in a heavy roasting pan. Place the reserved turkey neck at one end. Set the turkey on top of the vegetables, breast side up. Pour in the white wine and ½ cup water.
Roast the Turkey. Roast at 400°F for approximately 2 to 2½ hours, rotating the pan halfway through cooking. Check the pan every 45 minutes, adding a splash of water as needed to prevent the drippings from burning. Begin checking the internal temperature at approximately 1¾ hours, inserting a thermometer into the thickest part of the breast.
Glaze the Turkey. Warm 1 cup of the prepared chicken glaze in a small saucepan. Once the breast reaches approximately 135°F, brush the entire turkey with a thin layer of glaze. Continue brushing every 10 minutes for 3 to 4 coats, allowing each layer to set before applying the next. If any areas begin to darken too quickly, cover them loosely with small pieces of foil.
Rest the Turkey. Continue roasting until the turkey reaches a safe internal temperature of 165°F in the thickest part of the breast, innermost thigh, and wing. Transfer to a carving board, tent loosely with foil, and rest for 45 minutes before carving.
Prepare the Roasted Vegetables. Using a slotted spoon, remove the vegetables from the roasting pan, leaving the pan juices behind. Reserve approximately 1 cup of the vegetables for the jus. Squeeze the softened garlic from its skins, remove the herb stems, and roughly chop the remaining vegetables for the stuffing.
Make the Pan Jus. Pour the pan juices into a fat separator and allow the fat to rise to the top. Place the roasting pan over two burners on medium heat. Add the reserved cup of vegetables and ½ cup water, scraping up all the browned bits from the bottom of the pan. Add the defatted pan juices and remaining ½ cup chicken glaze. Simmer for approximately 5 minutes, gently mashing the vegetables to release their flavor. Strain through a fine-mesh strainer, pressing firmly on the vegetables. Finish by swirling in the butter off the heat. Taste and adjust seasoning as needed.
Finish and Serve. Just before carving, brush the turkey once more with warm chicken glaze for a final glossy finish. Carve and serve with the warm pan jus on the side.
Chef's Note: The roasted vegetables are doing double duty. Reserve one cup for the pan jus and fold the remaining chopped vegetables into your favorite bread stuffing in place of the traditional sautéed onion, carrot, and celery. Add a little of the defatted pan juices for extra flavor and bake separately at 400°F for 25–30 minutes, until golden and crisp.
Shortcut: Instead of reducing homemade chicken stock, dissolve 3 oz store-bought chicken demi-glace in 2 cups of hot water and simmer until reduced to approximately 1½ cups.