PRE-SEASONED TURCHETTA ROAST, boneless rolled-and-tied — From Good Shepherd Poultry Ranch — NOW 60% OFF
Pre-Seasoned Turchetta Roast Boneless rolled-and-tied From Good Shepherd Poultry Ranch, crafted by Tempesta Artisans
Discounts do not apply to sale items. Sale items must ship immediately.
Like its counterpart the porchetta, the heritage turchetta rolls the entire bird, minus the wings and innards, into a boneless roast and it is seasoned with delicious spices including rosemary and garlic. A perfect balance of white and dark meat from the breast, legs, and thighs, this delicious roast makes for a stunning centerpiece courtesy of Good Shepherd Ranch and Tempesta Artisans.
Every year, only a small batch of turkeys from Frank Reese’s Good Shepherd flock are set aside to create delicious and juicy hand-made turchettas. Good Shepherd turkeys are universally acclaimed as the tastiest in the world, and putting them in the hands of a legendary artisan further elevates and intensifies the heritage flavors. Tony from Tempesta Artisans has deboned whole birds and seasoned them with an award-winning spice blend, before rolling and tying them into gorgeous roasts exclusively for Heritage Foods.
Good Shepherd Poultry Ranch preserves rare breeds of poultry dating back to the 19th century and before and is responsible for introducing the term of "heritage" meats into our national dialogue.
Humanely raised on pasture
100% antibiotic free
Raised by Frank Reese on Good Shepherd Poultry Ranch
All vegetarian fed
The turchetta is easy to prepare:
Take the turchetta out of the refrigerator 1 hour prior to cooking to bring it to room temperature. Preheat the oven to 325⁰F.
Place the turchetta on the rack of your roasting pan with a little water in the bottom of the pan. Cover the turchetta and pan with foil and roast for about 20 minutes per pound, checking the internal temperate after the first hour and then every 15-20 minutes following.
Once the internal temperature reaches 135-140⁰F, remove the foil and turn your oven to 400⁰F to achieve a golden brown skin.
We recommend removing the turchetta when it reaches 155⁰F because it will continue to rise in temperature after leaving the oven.
Let your turchetta rest for at least fifteen minutes before carving to allow the juices to redistribute. Cut into 1-inch slices and enjoy!
About Tempesta Artisans: Tony Fiasche paints with flavor. He is a master artisan — the son of an Italian family from Calabria who has been curing salumi for five generations. Tony came up the old-fashioned way, learning every job from busboy to chef at his family restaurant, before partnering with his father Agostino to launch Tempesta Artisans. They began by specializing in their tantalizing ‘nduja, a spreadable spicy Calabrian salami that is at the heart of their passion for uncompromised flavor. Tony has won many awards, including the Charcuterie Masters Grand Champion in 2016, and numerous Good Food Awards.