Chef Fabio Trabocchi
Turkey “Picena” Style
Chef Fabio Trabocchi from Fiola
Serves 6
1/2 pound caul fat, in one piece
1 lemon
1/4 cup finely chopped dill fronds, stems reserved
1/4 cup finely chopped basil leaves, stems reserved
1/4 cup finely chopped Italian parsley leaves, stems reserved
1/4 cup finely chopped marjoram leaves, stems reserved
3 chicken livers, cleaned and 1/4 inch dice
3 Tbsp.s extra virgin olive oil
3/4 pound ascolana olives of other flavorful olives, pitted and chopped
Kosher salt and freshly ground black pepper
4 cups dry white wine, such as Verdichio or Pinot Grigio
1 boneless turkey breast, about 2 1/2 pounds
1/3 pound pancetta, thinly sliced
1/4 pound Manteca, soft lard
To clean the caul fat:
Caul fat needs soaking to remove all the blood and become white in color. To clean, soak the caul fat in cold water with the juice of 1/2 a lemon for several hours. Swish the fat in the water from time to time. Change the water, add the juice from the other 1/2 of the lemon, and soak overnight. Drain the caul fat and dry on paper towels.
In a large mixing bowl, combine the chopped herbs, chicken livers, olive oil, and olives. Season the stuffing lightly with salt and pepper and saut? a small patty in a small skillet. Taste for seasoning and re-season as necessary. Cover and refrigerate.
Using your hands break the reserved herb stems into pieces and toss them into a large saucepan. Add the wine and place over medium-high heat. Simmer about 15 minutes, or until the wine reduces by 1/2. Remove the saucepan from the heat and cool to room temperature.
Use a sharp knife to cut an opening in the turkey breast. Make an incision along the side of the breast starting one inch in from the thickest end of the breast and continuing until you are one inch from the thin or tail end of the breast. Fill this pocket with the olive and herb stuffing. Place the breast in a resealable plastic bag. Pour the herb-infused wine stalks into the bag, seal, and refrigerate for 8 hours, reversing the bag after 4 hours.
Cut several pieces of kitchen twine long enough to encircle the breast.
Remove the caul fat from the water and dry thoroughly with paper towels. Spread it on a clean work surface. Starting in the center of the caul fat and working outward, lay out the pieces of pancetta that will cover the turkey breast. Remove the turkey breast from the marinade (reserving the marinade), pat dry with paper towels and season lightly with salt and pepper. Place the breast, top side down, over the pancetta. Roll the breast up in the caul fat, trimming away any excess. Secure the casing with the twine. The twine should be tied at 1 inch intervals and only be tied tight enough to hold the caul fat on the breast. Let rest at room temperature for 20 minutes before cooking.
Preheat the oven to 450ûF.
Smear a clean roasting pan with a thin coating of lard. Place the turkey breast in the roasting pan and bake for 20 minutes, basting frequently with the marinade. Remove the turkey from the oven and turn the breast to its other side. Decrease the heat to 400°F. Cook for an additional 20 minutes, basting frequently.
To test if the turkey is done, stick a fork in the thickest part of the breast. It the juice runs clear, the turkey is fully cooked.
