Smoked TurchettaWrite a Review Read Reviews
- Yields: 8–10 Servings
- Cook time: 2 minutes
- Prep time: 1 h 30 m
- 16 pounds turkey
- 2 lemons, zested
- 2 oranges, zested
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon oregano, chopped
- 1 tablespoon parsley, chopped
- 1 tablespoon smoked salt
- 2 tablespoons olive oil
- 2 tablespoons Ben's Heffer Dust Rub
- Using a sharp knife, cut along the backbone and remove the skin in one piece, cutting around the wings and the legs.
- Trim away the legs, thighs and wings. Trim the meat away from the thighs and give a rough chop on the cutting board. Reserve the wings and legs for stock for future recipes.
- Remove the breast from the bird in 1 piece and butterfly to an even consistency. Lay the breast on a large piece of plastic wrap and use a meat mallet if needed to flatten the breast.
- Season the top of the breast with the citrus zest and herbs, then add the chopped thigh meat evenly across the breast.
- Using the plastic wrap, roll the turkey into a tight cylinder. Place in the freezer if needed to assist in holding the shape.
- Lay the skin out on a cutting board, lay the chilled turkey cylinder on top of the skin, roll the cylinder tightly in the skin, and secure with butchers’ twine.
- Rub with olive oil and Ben’s Heffer Dust Rub.
- Pre-heat recteq grill or wood pellet grill to 325°F and smoke the turkey to an internal temperature of 165°F for about 2 hours.
For safe meat preparation, reference the USDA website.