Pancetta and Herb Stuffed Turkey Breast

Make the stuffed turkey

1. Preheat oven to 350°F (178°C).
2. In a medium skillet over medium heat, cook the pancetta until most of the fat is rendered, and the pancetta is beginning to crisp, 7 to 8 minutes. Use a slotted spoon to move the pancetta to a medium bowl.
3. In the same skillet over medium heat, cook the onion in the pancetta fat until tender, about 10 minutes. Stir in garlic and herbs and cook for 1 minute more. Season with salt and pepper and add to the bowl with the pancetta. Drizzle over 2 tablespoons (30 ml) chicken broth and heavy cream.☞ TESTER TIP: Season lightly to start and taste as you go, as pancetta can be salty.
4. Add the bread cubes to the bowl and mix gently until well combined.
5. Lay the turkey breast on a cutting board with the butterflied surface up and skin side down (if your breast is skin-on). Season with salt and pepper. Pile the stuffing mixture in a strip in the center of the turkey breast so that it stretches from long edge to long edge.
6. Starting with one short end of the breast, firmly roll up the turkey breast jelly-roll style. Secure at 2-inch (5-cm) intervals with butcher’s twine.☞ TESTER TIP: To keep any stuffing from falling out, secure the ends of the rolled turkey breast with wooden skewers. If you have extra whole herb sprigs on hand, go ahead and tuck them under the string for a pretty presentation.
7. Place the rolled turkey breast seam-side down in a Dutch oven or baking dish. Brush all over with olive oil and season with salt and pepper. Pour the remaining chicken broth around (not over) the breast and move into the oven.
8. Roast until the turkey breast is golden and the internal temperature registers 165°F (74°C), 1 1/4 to 1 1/2 hours. Check the turkey occasionally, if the liquid level is very low, pour in additional chicken broth.
9. Remove from the oven, move to a cutting board, tent with foil, and let rest for 15 minutes.

Make the gravy (optional)

1. While the turkey is resting, transfer any liquid from the Dutch oven to a measuring cup. Add enough chicken or turkey stock to make 1 1/2 cups.
2. Set the Dutch oven over medium heat and melt the butter. Whisk in the flour, and cook, stirring constantly, for 1 minute.
3. Slowly whisk in the chicken stock and bring to a simmer, scraping with a wooden spoon to loosen any stuck-on bits. (If you used a baking dish that is not stovetop safe, make the gravy in a separate saucepan.). Simmer until slightly thickened.
4. Strain the gravy through a fine-mesh sieve, if desired. Season to taste with salt and pepper.
5. Cut the twine from the turkey breast, carve into 1/2-inch thick (12-mm) slices and serve with gravy, if desired.