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1
The day before roasting: Begin by chopping 1/2 teaspoon of the fennel seeds. In a small bowl, combine them with 11/4 teaspoons of the salt and the teaspoon of orange zest. Rub both sides of the turkey with the salt mixture. Place the turkey breast in a gallon-size plastic storage bag and refrigerate overnight.
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2
The day of roasting: Preheat the oven to 400u00b0F. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes before cooking.
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3
.Meanwhile, in a 12-inch ovenproof saute pan, toast the panko over medium heat, stirring with a rubber spatula until golden brown. Remove to a medium bowl and add the remaining teaspoon fennel seeds, the red pepper flakes, and 1/4 teaspoon of the salt. Set aside.
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4
To the same pan over medium-high heat, add 1 tablespoon of the olive oil. Add the diced fennel, shallot, apple, rosemary, and the remaining 1/2 teaspoon salt. Saute until the fennel softens, about 5 minutes. Add to the bowl with the panko and toss to combine. Wipe out the saute pan and reserve to sear the turkey.
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5
Place the butterflied turkey breast, opened, in front of you. Spread the fennel-panko filling evenly over the turkey. Roll up the turkey breast to maintain the shape. Tie with twine in four spots about 2 inches apart. Place the saute pan over medium-high heat and add the remaining 2 tablespoons oil. Place the turkey breast in the hot pan and sear on all sides until golden brown, about 3 minutes per side. Place the pan in the preheated oven and roast for about 40 minutes or until an instant-read thermometer placed in the thickest part of the breast reads 155u00b0F. Allow the porchetta to rest for 15 minute before slicing.
