Turkey Breast Rolled with Fresh Herbs

Turkey breast rolled with fresh herbs.jpg

INGREDIENTS

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
1 cup black seedless grapes (optional)
1/2 cup dry white wine
2 cups homemade or low-sodium store-bought turkey or chicken stock

DIRECTIONS

1. 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).
2. 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.
3. 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.
4. Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing.

Farro, Orange, and Pine-Nut Dressing11.

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped (about 1/2 cup)
2 celery stalks, finely chopped
1/4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon plus 1 teaspoon finely chopped fresh sage
2 teaspoons fennel seeds, coarsely chopped
1 dried chile, crumbled
2 cups farro
3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock
1/2 cup dry white wine
Coarse salt and freshly ground pepper
2 navel oranges, peel and pith removed, flesh cut into segments
1/4 cup pine nuts, toasted

DIRECTIONS

1. Melt butter with the oil in a medium saucepan over medium heat. Add shallots and celery, and cook, stirring often, until soft, about 3 minutes. Add 2 tablespoons parsley, the sage, fennel seeds, and chile, and cook 1 minute. Stir in farro, stock, and wine, and bring to a boil. Season with 1 teaspoon salt.

2. Reduce heat to low; cover, and cook until farro is tender and liquid has been absorbed, about 30 minutes.

3. Stir in orange segments, pine nuts, and remaining 1/4 cup parsley. Season with salt and pepper.