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1
For the porchetta: The day before roasting, chop 1 teaspoon of the fennel seed and mix it with the orange zest and 2 1/4 teaspoons of the salt.
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2
Rub the turkey breast with the salt mixture, then transfer it to a gallon-size freezer bag and refrigerate over night.
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3
The day of roasting: Preheat the oven to 400 degrees F. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes.
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4
Meanwhile, toast the panko in a 12-inch ovenproof skillet over medium heat, stirring with a rubber spatula until golden brown.
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5
Remove to a medium bowl and add the remaining 1 teaspoon fennel seed, the red pepper flakes and 1/2 teaspoon of the salt.
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6
Set aside.
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7
To the same pan, over medium-high heat, add 2 tablespoons of the olive oil, then the apples, shallots, fennel, rosemary and the remaining 1/2 teaspoon salt.
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8
Cook until the fennel softens, about 5 minutes; add to the bowl with the panko and toss to combine.
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9
Unfold the butterflied turkey breast and spread the stuffing evenly over the surface of the breast.
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10
Tightly roll up the breast and tie it with butcher's twine at 2-inch intervals, then tie it once lengthwise.
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11
Place the skillet over medium-high heat and add the remaining 2 tablespoons olive oil.
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12
Sear the turkey on all sides until golden brown, about 3 minutes per side.
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13
Transfer to the oven and roast until an instant read thermometer reads 155 degrees F at the thickest point, about 40 minutes.
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14
Remove the turkey to a cutting board, tent with foil and rest for 15 minute before slicing.
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15
For the gravy: While the porchetta is resting, prepare the gravy.
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16
Over medium-high heat, add the rosemary sprigs and flour to the skillet the turkey was cooked in; whisk to form a smooth paste.
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17
(If there aren't enough pan drippings to make a paste, add a tablespoon of olive oil.)
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18
Cook the paste to a medium amber color over medium-high heat, 3 to 4 minutes.
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19
Add the white wine and cook, whisking, for 1 minute more.
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20
Add the chicken broth, salt and pepper and whisk until smooth.
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21
Bring the gravy to a boil, lower the heat to medium and simmer for 5 minutes.
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22
Strain the gravy just before serving.
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23
Serve alongside the porchetta.
