I am planning on making a Turchetta (https://www.seriouseats.com/turkey-porchetta-food-lab-recipe) this Thanksgiving for the first time. After looking through some posts on this sub, as well as some comments on the recipe itself, I’m a bit concerned that there might not be enough skin for wrapping. Has anyone tried wrapping it in prosciutto in the event of not having a large enough piece of skin? Thank you!
by sammych84
2 Comments
Interesting idea. I’ve done a turchetta a few times and my solution would be to trim the meat to fit in whatever skin you have.
It’s a great recipe and yes, it’s a bit of a challenge to wrap it all with the limited amount of skin. Don’t worry about it too much, do the best you can and you’ll have a great result.