Porchetta-Style Smoked Turkey Breast

Cook Time

90 Mins

Cooking Method






Prep Time

15 Mins




8 Bacon Slices

1/2 tsp Fennel, ground

2 Garlic Cloves, Minced

1 Honeysuckle White® Turkey Breast, boneless, skin-on

1 Lemon, Zest

2 tbsp Olive Oil, divided

1/4 cup Pancetta

1/2 tsp Paprika

1/2 cup Parsley, chopped

1 tsp Rosemary Leaves, chopped

3 Sage Leaves, chopped

1/2 tbsp Salt

1/4 cup Scallions, chopped

1 tsp Thyme Leaves, chopped

Cooking Instructions

The perfect centerpiece for an intimate Thanksgiving gathering, this Porchetta-Style Smoked Turkey Breast is filled with festive flavors. Antibiotic-free Honeysuckle White® Turkey breast is butterflied and stuffed with a savory filling of pancetta, garlic, and fresh herbs. The roast is rolled then wrapped in bacon and smoked until perfectly tender and succulent.

Wood Pellet Recommendation

In order to bring out the bacon-like flavors in this recipe, we recommend using our Wisconsin Hickory Blend Hardwood Pellets.

  1. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat. Preheat cast iron skillet on grill grates.
  2. Heat 1 tablespoon of oil in the skillet, then add the pancetta, stirring often, until browned, about 5 minutes.
  3. Transfer pancetta and rendered fat to the bowl of a food processor. Add in the garlic, and process on low for 1 minute, then add sage, rosemary, thyme, parsley, scallions, and lemon zest and process another minute. Drizzle in remaining tablespoon of olive oil, and process for 2 minutes, until well incorporated, scraping down sides as needed. Set aside.
  4. Place the turkey breast on a cutting board, and butterfly along the thick-end of the breast to create even thickness.
  5. Combine salt, fennel, and paprika, then season the inside of the turkey. Rub the pancetta-herb mixture over the turkey and evenly coat. Roll up the turkey breast, then truss the turkey with butcher’s twine, then transfer to the cast iron skillet, skin side up. Sprinkle additional seasoning on top.
  6. Place the cast-iron skillet on the grill and smoke for 35 to 40 minutes. Remove from the grill, rest for 5 minutes, then remove the butcher’s twine. Drape the turkey with bacon slices, making sure to overlap and tuck ends underneath.
  7. Increase the grill temperature to 325° F. Place turkey back on the skillet and return to the grill for an additional 25 to 30 minutes, or until an internal temperature of 155° F is reached.
  8. Increase the temperature to 400° F, and roast for 10 to 15 minutes, until bacon starts to crisp and temperature increases to 165° F.
  9. Remove from the grill, rest for 10 minutes, then slice and serve warm.

Special Tools

  • Butcher’s Twine
  • Cast Iron Skillet
  • Cutting Board
  • Food Processor
  • Mixing Bowl


Allow 2 to 3 days to completely thaw the turkey in the refrigerator, then let sit out 1 hour at room temperature prior to roasting.

Diet Info

  • Low Carb