Porchetta-Style Roast Turkey
Stuffed with a flavorful herb paste, rolled, tied, and baked skin side out until golden, this succulent roast is the polar opposite of overcooked, bland turkey breast. Jaret Foster of Tournant catering in Portland, Oregon, drew his inspiration from porchetta, the crisp-skinned Italian rolled pork roast traditionally seasoned with garlic, red chile, and fennel. He served it for a Thanksgiving dinner at Wolves & People Brewery in Oregon's Willamette Valley.
*During the holidays, whole boned small turkey breasts are sold pre-bagged at the grocery store (avoid "turkey roasts," which are various small pieces of turkey pressed together). At other times of year, preorder the breasts from your butcher; you can also use 2 large breast halves (each about 3 lbs.) instead of 2 small whole breasts. Find piment d'Espelette (a fruity-hot chile from France) and fennel pollen at spice shops, specialty grocery stores, and online.
Make ahead: Through Step 6, up to 2 days (the turkey is even better rolled a day ahead, so seasonings can penetrate).
Tournant, Portland, OR