Porchetta-Style Roast Turkey Recipe – Sunset Magazine

Ingredients

• 10 ounces slab pancetta, frozen 1/2 hour to firm up, then cut into 1/4-in. dice
• 1/2 cup finely diced shallots
• 2 small whole boneless skin-on turkey breasts (each whole breast is 2 connected halves and weighs about 3 lbs.), thawed if frozen*
• Kosher salt and freshly ground black pepper
• 12 cloves garlic
• Coarse sea salt
• 5 tablespoons chopped flat-leaf parsley leaves
• 3 tablespoons plus 1 tsp. minced fresh rosemary, plus a large sprig
• 1 tablespoon piment d'Espelette* or 1 1/2 tsp. red chile flakes
• 2 tablespoons fennel pollen or 1 1/2 tbsp. ground fennel seeds
• 2 to 3 tbsp. neutral oil such as grapeseed or avocado
• 3 large carrots, trimmed and halved lengthwise
• 6 celery stalks, trimmed
• 2 tablespoons unsalted butter, softened to room temperature
• 1 cup dry white wine
• 1 teaspoon minced fresh thyme, plus a large sprig
• 2 cups turkey or chicken stock
• 2 tablespoons cornstarch