Holiday
Prosciutto Wrapped Turkey “Porchetta” with Salsa Verde
Difficulty:
Medium
Prep Time:
30 minutes
Cook Time:
1 1/2 hours
Total Time:
2 hours
A show-stopping holiday roast stuffed with Mezzetta olives, peppers, and herbs and wrapped in prosciutto for crispy, savory perfection. Served with a bright and festive salsa verde for a new flavor-packed holiday centerpiece.
- TURKEY "PORCHETTA"
- 1 boneless skinless turkey breast (about 3 to 4 pounds) butterflied
- Salt and pepper
- 2 tablespoons extra virgin olive oil divided
- 3 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves
- Zest of 1 lemon
- 1/2 cup Roasted Red Bell Peppers finely chopped
- 1/2 cup Pitted Italian Castelvetrano Olives chopped
- 1/2 cup toasted panko breadcrumbs
- 8 to 10 thin slices prosciutto
- 1 tablespoon Dijon mustard
- Butcher's twine for tying
- SALSA VERDE
- 1 cup Italian parsley leaves finely chopped
- 1/4 cup shelled pistachios chopped
- 2 tablespoons Imported Non-Pareil Capers roughly chopped
- 1 garlic clove grated
- Zest and juice of 1/2 an orange
- Zest and juice of 1/2 a lemon
- 1/2 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F and line a rimmed baking sheet with parchment.
- Lay the butterflied turkey breast flat on a cutting board and season both sides generously with salt and pepper.
- In a small bowl, mix 1 tablespoon of olive oil with the garlic, rosemary, thyme, and lemon zest. Rub this mixture all over the inside of the turkey.
- Evenly scatter the chopped Mezzetta Roasted Red Peppers, chopped Mezzetta Pitted Italian Castelvetrano Olives and toasted panko over the surface. The breadcrumbs will soak up flavor and help the filling hold together when sliced.
- Roll the turkey up tightly into a log and set aides seam side down.
- On your board, overlap the prosciutto slices slightly to form a rectangle. Brush lightly with Dijon mustard, then place the turkey roll on top and wrap with the prosciutto until fully enclosed.
- Tie the roll with butcher’s twine at 1-inch intervals to keep its shape. Drizzle with the remaining tablespoon of olive oil and season lightly with black pepper.
- Place on the prepared baking sheet seam-side down and transfer to the oven to roast until golden brown and the internal temperature reaches 160°F in the thickest part, about 1¼-1½ hours. Rest for 10-15 minutes before slicing.
- While the turkey roasts, make the Salsa Verde: combine parsley, pistachios, capers, garlic, orange zest and juice, lemon zest and juice, olive oil, and vinegar in a bowl. Stir to combine and season with salt and pepper. The orange adds a bright, festive twist to this classic sauce.
- Slice the turkey into thick rounds and arrange on your serving platter. Spoon the salsa verde over the top and serve.
- Enjoy!
