Glass Wall's Roast Turkey Breast wrapped with Bacon and Brown Gravy
For the turkey breast:
- 1 teaspoon fennel seeds
- 1/2 teaspoon crushed red peppers flakes
- 1 Tablespoon kosher salt
- 2 Tablespoons olive oil
- 2 ounces pancetta (Italian bacon) chopped
- 4 garlic cloves
- 3 each sage leaves
- 1/2 cup parsley leaves
- 1/4 cup coarsely chopped chives or green onions
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons lemon zest
- 4 ounces dry cranberries
- 4 ounces pecans (optional)
- 2 teaspoons finely grated lemon zest
- 1 whole skin on boneless turkey breast
- 12 slices of bacon
For the brown gravy:
- 24 ounces reduced chicken broth
- 8 ounces red wine
- 1/3 cup all purpose flour
- 1 Tablespoon herbs such as oregano, rosemary and thyme
- Kosher salt to taste
- Black pepper to taste
Roast Turkey Breast Directions:
- Grind fennel seeds, cranberries, pecans and red peppers flakes in spice mill or a mortar and pestle until very fine.
- Toss spice mixture and salt in a small bowl, set aside.
- Heat oil in a small skillet over medium. Cook pancetta, stirring often, until brown and crisp, about 5-8 minutes. Let cool.
- Transfer pancetta and fat from skillet to a food processor. Add garlic and process to a smooth paste.
- Add sage, parsley; chives, rosemary and lemon zest then process until smooth, set paste aside.
- Pat turkey breast dry and place skin side on a large rimmed baking sheet so that the thickest part of the breast is closest to you. Run your fingers underneath fillets lengthwise to detach.
- Next, butterfly each side of the breast so that the meat is of uniform thickness. Starting on one side and using a thin, sharp blade, position knife about 3" from neck end (the widest part of the breast) cut downward into the thickest part of the flesh at a 45 degree angle. Do not cut all the way through.
- Open the top flap you have just created like a book, fold the fillets removed at the beginning in half and place in the top and bottom v-shaped gaps between the breast. The idea is to create a layer of meat of uniform thickness across the entire breast.
- Sprinkle reserved spice mixture all over turkey flesh, and rub into crevices.
- Rub paste all over flesh of turkey flesh; rub into crevices. Rub paste all over flesh of turkey to coat evenly, working into crevices.
- Roll up turkey breast like a jellyroll to form a log; position seam side down and tuck skin under at each end.
- Loop a length of string around outside edge and tie closed. Starting at center, tie with kitchen twine at even intervals (apply some pressure with string so turkey holds a nice round shape, but don't tie to tightly or it will bulge when cooked).
- Let rolled turkey sit two hours to bring to room temperature.
- Preheat oven to 325 degrees.
- Roast turkey on baking sheet until skin is golden and starting to crisp 40-45 minutes.
- Remove from oven carefully remove strings with kitchen shears.
- Drape with bacon slices, overlapping; tuck underneath turkey to secure.
- Roast until an instant read thermometer inserted into the thickest part registers 140. 30-40 minutes
- Increase oven temperature to 400 and cook until bacon is browned and crisp and thermometer registers 150, 5-10 minutes longer.
- Transfer to a platter and let rest at least 40 minutes before slicing. Serve with pan juices
- Note: Turkey breast can be rolled 1 day ahead. Chill uncovered on a rimmed baking sheet.
Brown Gravy Directions:
- Remove the turkey breast from the roasted pan and set aside to rest, leave the drippings from the turkey in the pan and place the roasted pan over medium heat, add the broth and red wine at the same time.
- Whisk to combine, scraping the bottom of the pan until all the bits have come loose.
- Cook for another 2 to 3 minutes in order to reduce the mixture slightly.
- Transfer the liquid to a fat separated. Return 2/3 to 3/4 cup of the fat to a roasting pan and place over medium heat, then discard any remaining fat.
- Add the flour and whisk to combine cook, whisking continuously until the mix starts to thicken and become smooth, approximately 2 to 3 minutes.
- Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan, as it will thicken once you serve it.
- Add the herbs and whisk to combine. Season with salt and black pepper to taste.
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