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1
In a large bucket or pot, combine the salt, crushed red pepper, garlic, jalapenos and hot water and stir to dissolve the salt.
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2
Add the turkey, breast side down, then cover with the cold water so it is fully submerged.
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3
Cover and refrigerate the turkey for 12 hours.
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4
Preheat the oven to 325.
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5
Drain and rinse the turkey and pat dry.
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6
In a small bowl, combine the chile powder, salt, cumin, rosemary, thyme, garlic powder, brown sugar and black pepper.
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7
Rub the spice mixture all over the turkey.
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8
Place the turkey in a large roasting pan.
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9
Arrange about three-quarters of the pancetta over the breast, overlapping the slices.
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10
Secure the pancetta in several spots with toothpicks.
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11
Wrap the legs and thighs with the remaining pancetta, securing it with toothpicks.
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12
Roast the turkey for about 4 1/2 hours, or until an instant-read thermometer inserted in the thigh registers 165.
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13
After about 1 1/2 hours of cooking, cover the turkey loosely with foil as the pancetta browns.
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14
When the turkey is done, transfer it to a carving board and let rest for 30 minutes.
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15
Discard the toothpicks.
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16
Carve the turkey into slices and serve the crispy pancetta on the side.
