Italian Herb-Crusted Turkey Roast

1. Grind Spices and Prepare Herb Paste

First, grind the fennel seeds and black peppercorns until they are finely ground. Once ground, combine the spices with the chopped rosemary, sage, and thyme leaves, along with the chopped garlic, 4 teaspoons of salt, and the olive oil in a food processor. Pulse the mixture 15-20 times to chop the herbs and garlic, then process for 20-30 seconds until it forms a paste.

2. Prepare Turkey Breast

Using kitchen shears, a paring knife, and a chef's knife, carefully remove the back and separate the skin from the meat. Debone the breast, ensuring that you visually separate the bones from the meat. Lay the turkey breast halves out flat and butterfly them by slicing through the thickest part to create an even thickness. Coat the meat evenly with the herb paste you prepared earlier.

3. Assemble the Roast

Lay the turkey skin flat on a cutting board, then place the butterflied breasts and tenderloins on top. Roll the meat tightly and secure it with kitchen twine, tying it at 1-inch intervals. Sprinkle the outside of the roast with the remaining 2 teaspoons of salt and refrigerate it for at least 8 hours or up to 2 days.

4. Preheat Oven and Brush Roast

When you are ready to cook, preheat your oven to 275°F. Brush the roast with melted butter, then place it on a rack in a roasting pan.

5. Roast Turkey

Roast the turkey for 1.5 to 1.75 hours, until the internal temperature reaches 125°F.

6. Increase Oven Temperature and Brown

Increase the oven temperature to 500°F. Remove the twine from the roast and return it to the oven. Roast for an additional 15-20 minutes, until the skin is browned and the internal temperature reaches 145°F.

7. Rest and Serve

Remove the roast from the oven and tent it with foil. Let it rest for 30 minutes. After resting, slice the turkey into 0.5-inch thick slices and serve.