Turkey Breast Porchetta

Ingredients:

Porchetta

• 2 teaspoons fennel seeds
• 2 tsp orange zest (1 orange)
• 3 and 1/4 teaspoons coarse salt
• 1 boneless, skin-on turkey breast, butterflyed (3 kg)
• 0.5 cup panko breadcrumbs
• 0.5 tsp red pepper flakes
• 1/4 cup extra-virgin olive oil
• 2 small apples, cut into 1cm cubes.
• 2 shallots, chopped
• 1 large fennel root, diced into 0.5cm cubes.
• 2 tablespoons chopped fresh rosemary (about 2 sprigs)

Gravy

• 2 sprigs of fresh rosemary
• 1 tbsp + 1 tsp flour
• 1 tablespoon extra-virgin olive oil, as needed
• 0.5 cups dry white wine, such as Pinot Grigio
• 1.5 cups lightly salted chicken broth
• 0.5 tsp coarse salt
• 1/8 tsp freshly ground black pepper

Preparation:

1. Porchetta:
   
   The day before roasting, grind 1 teaspoon of fennel seeds and mix them with orange zest and 2 1/4 teaspoons of salt. Rub the turkey breast with this mixture, then transfer it to a ½-inch freezer bag and refrigerate overnight.
2. Baking Day:
   
   Preheat oven to 200°C. Remove the turkey breast from the refrigerator and let it come to room temperature for 20 minutes.
3. Meanwhile, in a 30 cm frying pan over medium heat, fry breadcrumbsStir with a spatula until golden brown. Transfer to a medium bowl and add the remaining 1 teaspoon fennel seeds, red pepper flakes, and 1/2 teaspoon salt. Set aside.
4. To the same skillet, add 2 tablespoons olive oil, then add the apples, shallots, fennel, rosemary, and the remaining 1/2 teaspoon salt. Cook over medium-high heat until the fennel is tender, about 5 minutes; transfer to the bowl with the panko and toss.
5. Unroll the butterflyed turkey breast and spread the stuffing evenly over the breast. Roll the breast tightly and tie it with kitchen tie at 5 cm intervals, then tie it once lengthwise.
6. Place the skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Sear the turkey on all sides until golden brown, about 3 minutes per side. Transfer to the oven and roast until a thermometer inserted into the center of the turkey registers 155°F (68°C) at the thickest part, about 40 minutes. Remove the turkey to a cutting board, cover with foil, and let it rest for 15 minutes before carving.
7. Gravy:
   
   While the porchetta is resting, prepare the sauce. Heat the turkey frying pan over medium-high heat, add the rosemary sprigs and flour, and stir until smooth. If the pan doesn't have enough fat, add 1 tablespoon of olive oil. Cook the pasta over medium-high heat until light amber, 3-4 minutes. Add the white wine and cook, stirring, for another minute.
8. Add chicken broth, salt, and pepper and stir until smooth. Bring the sauce to a boil, reduce heat to medium, and simmer for 5 minutes. Strain the sauce just before serving. Serve with porchetta.