Not a traditional Thanksgiving roast, but this turkey is a showstopper nonetheless. A butterflied turkey breast is pounded then layered with a rich filling of pancetta, mushrooms, herbs and pecans, then rolled up tight and roasted to golden brown perfection.
1 tablespoon olive oil
4 ounces pancetta, diced small
1/4 cup finely diced shallot
1 cup finely diced mushrooms
1/2 teaspoon whole fennel seed
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes
1/2 cup finely chopped pecans
1 teaspoon chopped fresh sage, plus 4-5 whole sage leaves
1 teaspoon chopped fresh thyme leaves
1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon softened unsalted butter
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