Tuscan roast turkey breast

1 / 4 cup extra-virgin olive oil

1 / 4 cup fresh flat-leaf parsley, coarsely chopped

3 tablespoons coarsely chopped fresh rosemary, plus 1 teaspoon finely chopped, plus 5 sprigs for roasting

2 tablespoons coarsely chopped fresh sage, plus 5 sprigs for roasting

2 tablespoons finely grated orange zest

1 tablespoon fennel seeds, coarsely chopped

1 dried chile, crumbled

1 garlic clove, minced

1 turkey breast (about 7 pounds), deboned, trimmed, and butterflied

Coarse salt and freshly ground pepper

8 ounces pancetta or bacon, thinly sliced

1 cup black seedless grapes (optional)

1 / 2 cup dry white wine

2 cups homemade or low-sodium storebought turkey or chicken stock

Stir 3 tablespoons oil, parsley, coarsely chopped rosemary, chopped sage, zest, fennel seeds, chile, and garlic in a bowl. Rub all over turkey, and season with salt and pepper. Place in a shallow, nonreactive baking pan; cover. Refrigerate at least 4 hours (or overnight).
Preheat the oven to 375ï€ F. Let turkey stand at room temperature 30 minutes. Put herb sprigs into pan. Roll up turkey. Cover evenly with pancetta, and tie with kitchen twine; return to pan. Drizzle with remaining tablespoon oil; season with pepper. Roast until an instant-read thermometer inserted into the thickest part of the turkey registers 160ï€ F, about 11 / 2 hours. Add grapes to pan if desired during last 20 minutes. Transfer turkey to a cutting board; let rest 20 minutes.
Transfer pan juices to a bowl, and reserve for another use. Heat pan on top of stove over medium heat. Add wine, and cook, stirring, until reduced by half. Stir in stock, and bring to a boil. Reduce heat, and simmer until slightly thickened. Stir in finely chopped rosemary, and season with salt and pepper.
Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing

SERVES 10 TO 12