Tuscan-Roast Turkey Breast
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- 3 tablespoons coarsely chopped fresh rosemary, plus 1 teaspoon finely chopped, plus 5 sprigs for roasting
- 2 tablespoons coarsely chopped fresh sage, plus 5 sprigs for roasting
- 2 tablespoons finely grated orange zest
- 1 tablespoon fennel seeds, coarsely chopped
- 1 dried chile, crumbled
- 1 garlic clove, minced
- 1 turkey breast (about 7 pounds), deboned, trimmed, and butterflied
- Coarse salt and freshly ground pepper
- 8 ounces pancetta or bacon, thinly sliced
- 1 cup black seedless grapes (optional)
- 1/2 cup dry white wine
- 2 cups homemade or low-sodium store-bought turkey or chicken stock
- Farro, Orange, and Pine Nut Dressing, for serving Farro, Orange, and Pine-Nut Dressing
Stir 3 tablespoons oil, parsley, coarsely chopped rosemary, chopped sage, zest, fennel seeds, chile, and garlic in a bowl. Rub all over turkey, and season with salt and pepper. Place in a shallow, nonreactive baking pan; cover. Refrigerate at least 4 hours (or overnight).
Preheat oven to 375. Let turkey stand at room temperature 30 minutes. Put herb sprigs into pan. Roll up turkey. Cover evenly with pancetta, and tie with kitchen twine; return to pan. Drizzle with remaining tablespoon oil; season with pepper. Roast until an instant-read thermometer inserted into the thickest park of the turkey registers 160 degree, about 1 1/2 hours. Add grapes to pan if desired during last 20 minutes. Transfer turkey to a cutting board; let rest 20 minutes.
Transfer pan juices to a bowl, and reserve for Rich Roasted Potatoes. Heat pan on top of stove over medium heat. Add wine, and cook, stirring, until reduced by half. Stir in stock, and bring to a boil. Reduce heat, and simmer until slightly thickened. Stir in finely chopped rosemary, and season with salt and pepper.
Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing.