OVEN-READY TURK-ETTA ROLATA, One boneless rolled-and-tied roast — From Good Shepherd Poultry Ranch and the Master Butchers at Roli Roti
Turk-etta Rolata From Good Shepherd Poultry Ranch and the Master Butchers at Roli Roti Choose your preferred weight from the drop down menu above
Humanely raised on pasture
100% antibiotic free
Raised by Frank Reese on Good Shepherd Poultry Ranch
All vegetarian fed
Our turk-ettas are the porchettas of the turkey world and are handcrafted by third-generation Swiss butcher, Thomas Odermatt, whose Roli Roti sandwiches have become a culinary landmark in his hometown of San Francisco. Over 200 years of tradition lie behind every one of Thomas' creations. These oven-ready roasts are pre-seasoned, truly making Thomas your secret weapon in the kitchen.
To make the turk-etta, Thomas debones an entire pasture-raised turkey from Good Shepherd Poultry Ranch, seasons it with traditional porchetta herbs and spices, and then rolls and ties it into a beautiful oven-ready roast. Like Odermatt’s other creations, the turk-etta lives at the zenith of the gastronomic arts, combining Old-World traditions with the best of traditional American farming. The turk-etta makes for a perfect centerpiece or sandwiches and everyday meals.
Long-time Heritage customers know that we got our start selling Frank Reese’s turkeys, and our relationship with him truly is the cornerstone of our business. Frank has become an icon of American farming, and has been featured in publications ranging from The New York Times to National Geographic. His story is the reason why the word “heritage” is synonymous with the word “heirloom” when it comes to meat.
Like the porchetta, the turk-etta is easy to prepare, just season liberally with salt and pepper, and cook in a 325 degree oven until the internal temp reaches 165 degrees. We recommend pulling your roast from the oven five degrees before as the internal temperature of your roast will continue to rise even after coming out of the oven. Don’t forget, always let your roast rest before carving to allow the juices to redistribute.