Italian Grill - Mario Batali [45]
SPIT-ROASTED
TURKEY BREAST
PORCHETTA-STYLE
SERVES 8
¼ cup extra-virgin olive oil
1 pound sweet Italian sausages, removed from casings
1 medium onion, finely chopped
3 shallots, finely chopped
3 garlic cloves, minced
2 tablespoons fennel seeds
3 cups ½-inch cubes real bread
½ cup chicken broth
1 large egg
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground black pepper
One 3- to 4-pound boneless turkey half breast
In a 10- to 12-inch sauté pan, combine 2 tablespoons of the oil and the sausages and cook over medium-high heat, stirring and breaking up the clumps of sausage, until all the pink is gone, about 5 minutes. Add the onion, shallots, garlic, and fennel seeds and cook until the onion and shallots are softened, about 5 minutes. Remove from the heat and allow to cool for about 10 minutes.
In a large bowl, toss the cubes of bread with the sautéed onion mixture, then add the chicken broth and toss to moisten all the bread. Add the egg, thyme, rosemary, and salt and pepper to taste and mix well. Cover the stuffing and refrigerate until completely cool.
Butterfly the turkey breast, leaving the skin on: Using a sharp knife, starting from the thinner long side, cut the breast horizontally in half almost but not all the way through, and open it up like a book. Pound it lightly with a meat mallet to even the thickness and shape. Season with salt and pepper and set aside on a platter.
Prepare a gas or charcoal grill for rotisserie cooking over indirect medium heat (or according to the instructions for your grill). Set up the drip pan under the center of the spit.
Cut 8 to 10 long pieces of kitchen twine. Spread the stuffing evenly over the turkey breast, leaving a 1-inch border on all sides. Starting from a long side, roll it up like a jelly roll and tie with the twine. Brush all over with the remaining 2 tablespoons olive oil.
Place the turkey breast on the spit and secure it with the clamps. Attach the spit to the rotisserie mechanism, cover the grill, and cook the turkey breast for 1 hour, or until the internal temperature in the thickest part reaches 155° to 160°F.
Transfer the turkey to a cutting board and let stand for 10 minutes before carving into generous slices.
Butterflying a boneless turkey breast is not difficult, but your butcher will be happy to do it for you if you show him or her this recipe. This porky version of roasted turkey will definitely change your expectations for turkey flavor forever. Be sure not to overcook the turkey, and let it rest so the juices are reabsorbed throughout the breast.
SPIT-ROASTED DUCK
WITH ORANGE AND ROSEMARY
SERVES 4
½ cup orange marmalade
½ cup fresh orange juice
3 tablespoons balsamic vinegar
4 garlic cloves, minced
2 tablespoons finely chopped fresh rosemary
One 4- to 4½-pound duck
Kosher salt and freshly ground black pepper
PREPARE A GAS OR CHARCOAL GRILL for rotis-serie cooking over indirect medium heat (or according to the instructions for your grill). Set up the drip pan under the center of the spit.
In a small saucepan, combine the marmalade, orange juice, balsamic vinegar, garlic, and rosemary and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and let cool, then pour ¼ cup of the sauce into a small bowl to use for basting the duck, and pour the rest into a small serving bowl.
Meanwhile, remove all the excess fat from the duck. Wash and dry thoroughly both inside and out with paper towels. With a sharp metal skewer, prick the duck skin all over in 50 places, especially the thighs. Season inside and out with salt and pepper. Tie the legs together and brush all over with a light coating of the orange marmalade mixture.
Place the duck on the spit and secure it with the clamps. Attach