Porchetta-Style Roast Turkey Breast

• 1 teaspoon fennel seeds
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• 2 ounces pancetta (Italian bacon), chopped
• 4 garlic cloves
• 3 sage leaves
• 1/2 cup parsley leaves
• 1/4 cup coarsely chopped fresh chives
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoons finely grated lemon zest
• 1 whole skin-on, bone-in turkey breast, bones removed
• 12 slices bacon
• A spice mill or a mortar and pestle

1. Grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle until very fine. Toss spice mixture and salt in a small bowl; set aside.
2. Heat oil in a small skillet over medium. Cook pancetta, stirring often, until brown and crisp, 5-8 minutes. Let cool. Transfer pancetta and fat in skillet to a food processor, add garlic, and process to a smooth paste. Add sage, parsley, chives, rosemary, and lemon zest and process until smooth; set paste aside.
3. Pat turkey breast dry and place skin side down on a large rimmed baking sheet so thickest part of breast is closest to you. Run your fingers underneath fillets lengthwise to detach. Using a thin, sharp blade, position knife about 3" from neck end and cut downward at a 45u0b0F angle into the thickest part of the breast (do not cut all the way through; you're butterflying only the top portion). Open top flap you've just created like a book. Fold fillets in half and place in the top and bottom gaps between the breasts so tapered ends are facing in. The idea is to create a layer of meat of uniform thickness across the entire breast.
4. Sprinkle reserved spice mixture all over turkey flesh; rub into crevices. Rub paste all over flesh of turkey to coat evenly, working into crevices. Roll up turkey breast left to right like a jelly roll to form a log; position seam side down and tuck skin under at each end. 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 too tightly or it will bulge when cooked).
5. Let rolled turkey sit 2 hours to bring to room temperature.
6. Preheat oven to 325u0b0F. Roast turkey on baking sheet until skin is golden and starting to crisp, 40-45 minutes. Remove from oven and carefully remove strings with kitchen shears. Drape with bacon slices, overlapping; tuck ends underneath turkey to secure. Roast until an instant-read thermometer inserted into the thickest part registers 140u0b0F, 30-40 minutes.
7. Increase oven temperature to 400u0b0F and cook until bacon is browned and crisp and thermometer registers 150u0b0F, 5-10 minutes longer. Transfer to a platter and let rest at least 40 minutes before slicing. Serve with pan juices.
8. Turkey breast can be rolled 1 day ahead. Chill uncovered on a rimmed baking sheet.

fennel seeds, red pepper, kosher salt, olive oil, pancetta, garlic, sage, parsley, fresh chives, fresh rosemary, lemon zest, turkey, bacon, a spice mill

Taken from www.epicurious.com/recipes/food/views/porchetta-style-roast-turkey-breast (may not work)