Turketta Recipe: Stuffed And Smoked Turkey Breast

The One And Only Turketta Recipe You’ll Ever Need

By:

Meathead

sliced and plated smoked turketta

It doesn’t get any betta’ than this stuffed and smoked turketta!

In Italy they serve stuffed hogs called porchetta on special occasions.

So don’t ask me what possessed me, but one day I took the idea and substituted turkey. The results were very special.

I chose to stuff mine with drunken cranberries, dried cranberries reconstituted with port. But you can stuff it with a bread stuffing, fruit, or whatever moves you.

Smoked Stuffed Turkey (Turketta) Recipe


sliced and plated smoked turketta
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.34 from 30 votes
This is a twist on the Italian porchetta, but with turkey, making it a perfect alternative to a whole turkey during the holidays.

Course: Dinner, Lunch, Main Course
Cuisine: American
Difficulty: Moderate

Makes:


Takes:

Prep Time: 1 hour
Cook Time: 1 hour 30 minutes

Ingredients

  • 1 whole turkey breast, bone in
  • Simon & Garfunkel Rub
  • Morton coarse kosher salt
  • 1 batch drunken cranberries
  • 2 medium onions, chopped into quarters, skin on
  • 2 medium carrots, peeled and chopped into 1" chunks
  • 2 stalks of celery, chopped into 1" chunks
  • 1/4 cup dried mushrooms
  • 1 cup dry white wine
  • 1 cup apple juice
  • 2 tablespoons dried thyme
  • 1 tablespoon dried sage
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.

Method

  • Prep. Carefully remove the skin from the breast trying to keep it from tearing.
    Peeling the skin off of a turkey breast
  • Stretch it out, inside up, on a cutting board and sprinkle the Simon & Garfunkel on it.
    Seasoning turkey skin
  • Remove each breast lobe from the bones by sliding a flexible knife along the keel bone and down the ribs. I use a fileting knife Then flip it over and remove the tenderloin, a muscle that is loosely attached with a thick tough white tendon in it.
    Removing the bones from the turkey breast
  • Remove the tendon from the tenderloins and freeze them for another meal. The make a great grilled turkey sandwich.
    Removing the tendon from the turkey tenderloin with a filet knife
  • Sprinkle salt on both sides of the meat and place the breast lobes on the skin, thin sides overlapping.
    Boneless turkey breast laid on seasoned turkey skin
  • Pile the drunken cranberry stuffing in the middle. Slip butcher twine under the skin, roll it up and tie it off. Try to cover the ends so the stuffing doesn't spill out.
    Drunken cranberry stuffing piled onto boneless turkey breast
  • Once you have it hogtied, sprinkle on some salt and more rub.
  • Chop the onions into quarters, leaving the skin on. Peel the carrots and chop into 1-inch pieces. Cut the celery into 1-inch pieces.
  • Fire up. Chop up the carcass and throw it in a drip pan with any other trim. Add the celery, carrots, onions, mushrooms, herbs, and wine in a drip pan. Fill it up with water or chicken stock. No salt yet. Fire up your smoker or set up your grill in 2 zones. Place the drip pan under the grate on the indirect side and get the temp stabilized at about 325°F in indirect heat.
    Chopped up turkey carcass, vegetables, and herbs in a drip pan
  • Cook. Place the meat above the drip pan on the indirect side, add some wood for smoke, and close the lid. When the meat hits about 150°F, lift out the drip pan, strain it, skim off excess fat, taste the stock, boil it down if you want to concentrate it, and season it with salt only after it is the proper richness.
    Turketta cooking on a grill grate
  • Serve. When the meat hits 160°F, remove it and carve it into 1/2-inch thick slices. And don't forget to remove the string! Plate and serve.

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Published On: 8/3/2016 Last Modified: 4/22/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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