St. Lucifer Turkey Porchetta

St. Lucifer Turkey Porchetta


  • 8 ounces pancetta, sliced, divided
  • 8 cloves garlic, peeled
  • Grated zest of 1 lemon
  • Grated zest of 1/2 orange
  • 1 cup fresh flat-leaf parsley, chopped
  • Leaves from 4 sprigs of fresh rosemary
  • Leaves from 10 sprigs of fresh thyme
  • 1 tablespoon of dry oregano
  • 1 tablespoon St. Lucifer Habanero Table Spice
  • 2 tablespoons kosher salt, divided
  • 2 teaspoons black pepper, divided
  • Extra virgin olive oil
  • 2 tablespoons rinsed capers
  • 1 whole skin-on turkey breast (5-7 lbs.)


  • Preheat the oven to 350F
  • Put half the pancetta in the bowl of a food processor and pulse until it forms a paste, set aside.
  • In the same food processor add garlic, citrus zest, parsley, rosemary, thyme, oregano, St. Lucifer Habanero Table Spice, 1 teaspoon of salt and 1 teaspoon of black pepper and blend with enough olive oil to make a paste.
  • Add pancetta, herb paste, and capers and mix by hand until all ingredients are combined.
  • Lay the boneless turkey breast out on a cutting board, skin side down.
  • Slather the paste all over the open turkey breast until completely covered.
  • With butcher twine, tie the breast together one side on top of the other.
  • With the remaining salt, pepper, and paste, sprinkle and spread over the skin.
  • Allow to marinate in refrigerator for at least 2 hours and up to 24 hours.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the turkey breast and cook until golden-brown on all sides, about 5 minutes.
  • Transfer the breast seam side down to a roasting pan with a rack.
  • Take the rest of the pancetta and lay it over the top of the breast.
  • Roast 75 to 90 minutes until the internal temperature reaches 165F on an instant read thermometer.
  • Let the turkey breast rest for 15-20 minutes.
  • Slice and serve, crumbling up the crisp pancetta and adding pan drippings as desired.


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