Herb-Spiced Skin-Wrapped Turkey Breast with Homestyle Gravy

1. Create the Spice Paste

Combine 2 teaspoons of kosher salt, 1/2 tablespoon of whole black peppercorns, 1/4 cup of fresh sage leaves, 4 medium cloves of garlic, 1.5 teaspoons of whole fennel seeds, and 0.5 teaspoons of red pepper flakes in a food processor. Pulse the mixture until it forms a rough paste with visible bits of herbs and spices.

2. Prepare the Turkey Breast

Carefully remove the skin from the turkey breast, ensuring to reserve the carcass for the gravy later. Using a boning knife, remove the breast meat from the bone. Butterfly the breast halves by slicing them horizontally almost all the way through and opening them up like a book.

3. Season the Turkey

Make several shallow slashes in the meat, and rub the spice paste all over the turkey breast, making sure to get into the slashes. Roll the meat into a tight cylinder and tie it securely with butcher's twine.

4. Refrigerate the Turkey

Place the rolled turkey onto a wire rack set over a rimmed baking sheet. Cover it loosely with plastic wrap and refrigerate it for at least 6 hours, but ideally up to 2 days.

5. Prepare the Gravy Base

Brown the turkey carcass in a large saucepan with 1 tablespoon of canola oil over medium-high heat. Once browned, add the roughly chopped carrot, celery, and onion, and cook until the vegetables are softened.

6. Simmer the Gravy Base

Pour in 1 quart of chicken or turkey stock along with 2 bay leaves and bring to a simmer. Cook this mixture for about 2 hours, then strain it through a fine mesh strainer into a clean container, discarding the solids.

7. Finish the Gravy

Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook until the mixture turns a deep golden brown. Slowly whisk in the strained broth, continuing to cook until the gravy is smooth and thickened.

8. Preheat the Oven

Preheat your oven to 275°F (135°C).

9. Sear the Turkey Roll

Season the exterior of the turkey roll lightly with salt and freshly ground black pepper. Heat 1 tablespoon of canola oil in a large cast iron or stainless steel skillet over medium-high heat. Sear the turkey roll on all sides until it is well-browned, which should take about 8 minutes.

10. Roast the Turkey Roll

Transfer the seared turkey to a wire rack set over a rimmed baking sheet and roast it in the preheated oven until an instant-read thermometer inserted into the thickest part of the meat reads 145 to 150°F (63 to 66°C), which should take about 2 hours.

11. Rest and Serve

Once cooked, let the turkey rest for 10 minutes. During this time, reheat the gravy if necessary. After resting, remove the butcher’s twine, carve the turkey into slices, and serve with the warm gravy.