Directions:
- MAKE THE STUFFING: In a large skillet, cook the pancetta over moderate heat, until softened, about 6 minutes. Add the onions and cook, stirring, until the pancetta and onions are browned, 6 to 7 minutes. Add the garlic, thyme and sage and cook for 1 minute. Stir in the bread crumbs and season with salt and pepper. Transfer to a bowl to cool.
- MAKE THE TURKEY AND GRAVY: Preheat the oven to 400°. Set the turkey breast on a work surface, skin side down. Carefully remove the cartilage at the center; be careful not to cut through the skin. Fold the tenders outward, keeping them attached. Cover the turkey with plastic wrap and flatten it to an even 1 1/4-inch thickness with a meat pounder. Season the turkey with salt and pepper and evenly spread the stuffing over the meat. Beginning atone side, roll the turkey breast into a compact roast. Tie the roast in 5 places with kitchen string.
- Line a 9-by-13-inch roasting pan with the pancetta slices. Scatter the onion, carrots, whole sage leaves and thyme sprigs in the pan and set the turkey on top. Rub 1 tablespoon of the butter over the turkey and season with salt and pepper.
- Roast the turkey in the middle of the oven for 30 minutes. Add 1 cup of water to the pan and brush the turkey with the remaining 1 tablespoon of butter. Roast for 45 minutes longer, or until an instant-read thermometer inserted in the thickest part registers 140°; add more water to the pan if necessary. Transfer the turkey to a carving board.
- Pour the juices from the roasting pan into a bowl. Spoon off the fat, reserving 2 tablespoons in a small bowl. Stir the flour into the fat to make a paste.
- Set the roasting pan over moderately high heat. When it begins to sizzle, add the wine and cook until evaporated, scraping the pan. Transfer the contents of the pan to a large saucepan. Add the turkey stock and the pan juices and bring to a boil. Simmer until reduced to 3 cups, about 25 minutes. Strain the liquid, pressing hard on the solids, and return it to the saucepan. Bring to a simmer, whisk in the flour paste and cook for 5 minutes.
- Meanwhile, in a small skillet, cook the chopped pancetta over moderate heat until browned, about 4 minutes. Add the chopped sage and cook until fragrant. Add the pancetta to the gravy and season with salt and pepper.
- Discard the strings and carve the turkey into 1/3-inch slices. Arrange the slices on a platter and pass the gravy separately.
- Make Ahead: The turkey and gravy can be prepared up to 4 hours ahead and kept at room temperature. Rewarm before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3088.04 Kcal (12929 kJ) | ||
| Calories from fat | 345.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.42g | 59% | |
|---|---|---|---|
| Cholesterol | 223.79mg | 75% | |
| Sodium | 52006.8mg | 2167% | |
| Potassium | 14643.43mg | 312% | |
| Total Carbs | 135.11g | 45% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 426.47g | 853% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 121.8mg | 677% | |
| Calcium | 132.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 10.51 Kcal (44 kJ) | ||
| Calories from fat | 1.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 59% | |
|---|---|---|---|
| Cholesterol | 0.76mg | 75% | |
| Sodium | 176.97mg | 2167% | |
| Potassium | 49.83mg | 312% | |
| Total Carbs | 0.46g | 45% | |
| Sugars | 0.01g | 12% | |
| Dietary Fiber | 0.01g | 8% | |
| Protein | 1.45g | 853% | |
| Iron | 0.4mg | 677% | |
| Calcium | 0.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Extra-Moist Turkey with Pan Gravy
Turkey at room temperature 1 hour , reserving neck, gible... and 8 more.. -
Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
Coarse kosher salt, Dried rosemary, Dried rubbed sage and 17 more.. -
Saute of Beef with Wild Mushrooms
Red wine, Onion, chopped, Garlic, chopped, Fresh thyme and 6 more.. -
Tom Colicchio's Herb-Butter Turkey
Unsalted butter, Turkey necks and/or wings, Diced onions and 11 more.. -
Chef John's Make-Ahead Turkey Gravy
Onion, chopped, Carrots, chopped, Ribs celery, chopped and 10 more.. -
Hearty Scallop Chowder
Water, Chicken bouillon cubes, Diced potatoes and 12 more.. -
Sausage and Swiss Chard Soup
Dry white wine, Olive oil, Andouille chicken sausage and 12 more.. -
Carolina Fish Cakes
Water, Potatoes, peeled, Minced onion and 13 more.. -
Chicken or Turkey Pot Pies
Onion, chopped, Carrot, diced, Potato, peeled, diced and 14 more.. -
Cheesy Chicken Burger W/ Corn & Carrot Relish
Onion, finely chopped, Garlic clove, crushed and 14 more..
Also Try
-
Roasted Wild Turkey Breast With Cream Gravy
Salt, Pepper, Poultry seasoning, Wild turkey breast and 4 more.. -
-
Turkey Legs with Mushroom Gravy
Turkey drumsticks (12 oz each), Lemon juice, Canola oil and 13 more.. -
-
-
Roast Turkey Breast with Rosemary Gravy
Apples, sliced, Sliced leeks (white portion only ) and 6 more.. -
Roast Chicken Breasts with Peppers
Fennel seed, crushed, Salt, divided, Pepper, divided and 10 more.. -
-
Sauteed Chicken Breasts with Creamy Walnut Sauce
Day-old white bread, Fat-free , low-sodium chicken broth and 12 more.. -
Roasted Turkey Breast with Pan-fried Polenta and Hollandaise Sauce
Skinned and boned turkey breast, Garlic cloves, minced and 4 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
