Guy Fieri's Pan-Roasted Turchetta | Guy's Big Bite | Food Network


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Guy makes a juicy turkey version of a traditional Italian pork roast rubbed with a spice and herb paste that includes garlic, sage, …

13 replies
  1. Michael Hennick
    Michael Hennick says:

    I’d love to know how they kept the skin perfectly attached in those photos at the end of the vid. You can see it coming loose when Guy is cutting his. It always comes loose when I slice it. What’s the secret?

    Reply
  2. Illume Eltanin
    Illume Eltanin says:

    hmm…
    If I want the crispy skin, but also want to wrap in turkey bacon to mimic porchetta even more, at what point can I remove the twine, wrap in the bacon, and crisp up the bacon without overcooking the turkey itself?

    Reply
  3. Al Beal
    Al Beal says:

    Dude, I got a good challenge for ya! DO THIS WITH VENISON! Ya, "I have", and in your words "OFF THE CHARTS". Never the less, you get the accolade because it's your recipie and I just made it better…..lol. Love your vids, all of them, as well as your Dives and &%#er series (kept it secret because of copy-write…LOL). Thanks again Dude and if your ever in my hood…Please look me up I have a huge number of low cost old time comfort food recipies I grew up with that I would love to share with you and your audience! One of my all time favorites is "String Bean Stew". Hands down the best cold/damp/and snow weather comfort stew that you have ever made, and you would be surprised with the ingeadients. Love you bro, keep doing what you do! you are making a lot of people happy…..ty avb [ps…sorry for the spelling].

    Reply

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