Max Rosen's Turkchetta - Dizzy Pig Craft Seasonings
This turchetta is a take on Italian Porkchetta. Curing the turkey breast leaves it moist and tasty. Perfect to slice thick for dinner, thin for sandwiches!
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Cooking tools:
- Food processor
- Boning knife
- Cutting board
- Cooling rack
- Baking sheet
- Butcher's twine
- Plastic wrap
- Grill
- Cast iron skillet
- Instant-read thermometer
- Measuring cup
- Measuring spoon
Ingredients
- One whole (both sides) deboned Turkey breast, saving the skin
- Spice/Herb mixture:
- 1/4 cup fresh sage, chopped
- 1 tsp whole fennel seeds, ground
- 1 Tbsp Raising the Steaks
- 1 Tbsp Kosher salt
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