Porchetta is a traditional Italian roast stuffed with fennel, garlic, and herbs. This roast uses a turkey breast instead of pork and is rolled in bacon.
- In a small bowl, combine fennel, red pepper, sage, rosemary, garlic, orange zest, and salt. Set aside.
- Line a cutting board with plastic wrap, and place the turkey breast on top, skin side down. Butterfly the breast, cover with plastic wrap, and pound with a mallet, flattening. Remove the top wrap, and sprinkle with seasonings.
- Roll turkey breast into a cylinder, cover with remaining plastic wrap, and refrigerate.
- Weave strips of bacon together, forming a sheet. Remove turkey from plastic and wrap in bacon sheet. Secure with butcher’s twine and place on a wire rack lined roasting pan or baking sheet.
- Preheat oven to 350°F. Roast turkey for 35–45 minutes, or until bacon is brown and turkey is cooked thoroughly. Let rest for 20 minutes before slicing, removing twine, and serving.
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