Dr Oz: Giada De Laurentiis Turkey Breast “Porchetta” Recipe

Dr Oz: Giada De Laurentiis Divorce

Dr Oz introduced Giada De Laurentiis, Food Network superstar, who appeared with Dr Oz on his cover of “The Good Life” magazine. Dr Oz then got right to it, asking Giada about her recent, public divorce. Giada explained that she disappeared for a little bit, about a year and a half ago after Jade’s dad and her separated. They have been together for 25 years, since she was 19-years-old. She took time off to rethink her life and rethink what she was doing.

She said she and her ex-husband “figured out their new relationship” and are now good friends, parents to their 7-year-old daughter first, and put everything else aside. Giada said as long as Jade knew her parents were happy and doing well, she bounced back quickly.

Dr Oz: Healthier Holiday Turkey Recipe

Dr Oz then explained that he wanted Giada to be on the cover of his magazine, because he always thought of Giada as being the first TV chef who could take old-style recipes and make them healthy. Giada said she realized she felt better when she was eating lighter version of Italian recipes, and those recipes were enjoyed by others as well.

Giada actually wanted to share how she prepared an entire holiday meal, a healthier, lighter way. Rather than making a huge turkey, you can have your butcher butterfly turkey breasts. She suggested seasoning it with salt, fennel seeds and orange zest to brighten it up. To get her full turkey recipe, click next page.

Dr Oz: Giada De Laurentiis Turkey Breast “Porchetta” Recipe Ingredients

• 2 tsp kosher salt
• 1 (3 1/2 lb) boneless, skinless turkey breast, butterflied
• 1/4 tsp crushed red pepper flakes
• 1 small fennel bulb, cored and cut into 14-inch dice
• 1 small apple – cored, cut into 1/3-inch dice
• 1 1/2 tsp fennel seeds
• 1 tsp orange zest
• 1/4 C panko bread crumbs
• 3 tbsp extra-virgin olive oil
• 1 shallot – minced
• 1 tbsp fresh rosemary leaves – chopped

Dr Oz: Giada De Laurentiis Turkey Breast “Porchetta” Recipe Directions

The Day Before Roasting:

1. Begin by shopping 1/2 tsp of the fennel seeds
2. In a small bowl, combine the fennel seeds with 1 1/4 tsp salt and tsp of orange zest
3. Rub both sides of the turkey with the salt mixture
4. Put the turkey breast in a gallon-size plastic storage bag and keep in the fridge overnight

The Day of Roasting:

1. Preheat oven to 400 degrees
2. Remove the turkey breast from the fridge and let it come to room temperature for 20 minutes before cooking
3. Meanwhile, in a 12-inch ovenproof saute pan, toast the panko over medium heat, stirring with a rubber spatula until golden brown
4. Remove to a medium bowl and add the rest of the fennel seeds, the red pepper flakes, and 1/4 tsp of the salt, then set aside
5. To the same pan over medium-high heat, add 1 tbsp olive oil
6. Add the diced fennel, shallot, apple, rosemary, and the last 1/2 tsp salt
7. Saute until the fennel softens, about 5 minutes
8. Add to the bowl with the pank and toss to mix
9. Wipe out the saute pan and save to sear the turkey
10. Put the butterflied turkey breast, open, in front of you
11. Spread the fennel mixture evenly over the turkey
12. Roll the turkey breast to maintain the shape
13. Tie with twine in 4 spots, about 2 inches apart
14. Put the saute pan over medium-high heat and add the last 2 tbsp of oil
15. Put the turkey breast in the hot pan and sear on all sides until golden brown, about 3 minutes per side
16. Put the pan in the preheated oven and roast for about 40 minutes or until an instant-read thermometer put in the thickest part of the breast reads 155 degrees
17. Let the porchetta rest for 15 minutes before slicing