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1
Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until golden, about 5 minutes.
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2
Reduce heat to moderate and add fennel, celery, and 1/2 teaspoon salt, then cook, stirring occasionally, until fennel and celery are golden and tender, 10 to 12 minutes.
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3
Transfer vegetables to a bowl to cool.
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4
Soak raisins in boiling-hot water to cover 5 minutes, then drain well and chop.
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5
Add to vegetables.
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6
Rinse matzo in a colander under hot running water until softened, 15 to 30 seconds.
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7
Drain, pressing gently on matzo to extract excess water.
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8
Add to vegetables along with egg, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir until combined.
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9
Stir together 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and ground fennel seed in a small bowl.
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10
See No Bones About It.
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11
Arrange 1 breast half, skinned side down, lengthwise on work surface, with thinner, pointed end nearest you.
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12
Starting at top (thicker part), cut breast half lengthwise down middle, but not all the way through to work surface, with a boning knife or a sharp, small knife, stopping about 1 inch from end closest to you.
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13
Then, turning knife horizontally, cut turkey breast open on either side like a book jacket, beginning at lengthwise cut, to form 2 flaps.
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14
Open flaps, then put butterflied breast between 2 sheets of plastic wrap.
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15
Pound turkey with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.
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16
Butterfly and flatten remaining breast half.
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17
Put oven rack in middle position and preheat oven to 375F.
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18
Remove top sheet of plastic wrap from 1 breast half and pat turkey dry.
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19
Arrange with a short side nearest you and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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20
Mound half of stuffing in center, leaving a 1-inch border on each long side.
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21
Fold short end nearest you over stuffing to enclose, gently pressing on filling, then roll to form a cylinder (don't roll too tight, or filling will slip out of ends).
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22
Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string.
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23
Season remaining turkey breast half with remaining 1/4 teaspoon each of salt and pepper, then stuff, roll, and tie in same manner.
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24
Rub fennel oil all over roasts to coat.
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25
Heat remaining 2 tablespoons oil in a large heavy flameproof roasting pan straddled across 2 burners on moderately high heat.
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26
Add roasts (position 1 roast over each burner) and sear, turning with tongs, until golden brown on all sides, about 6 minutes total.
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27
Cover pan tightly with foil and roast turkey in oven until a thermometer inserted diagonally 2 inches into center of each roast (to touch stuffing) registers 165F, 35 to 40 minutes.
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28
Transfer roasts to a cutting board and let stand, loosely covered with foil, 10 minutes before slicing.
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29
While roasts stand, straddle roasting pan across 2 burners on moderately high heat, then add 1 1/2 cups broth and deglaze by boiling, stirring, and scraping up brown bits, until liquid is reduced to about 1 cup, 2 to 3 minutes.
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30
Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then boil, whisking, until slightly thickened, 1 to 2 minutes.
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31
Pour sauce through a fine-mesh sieve into a sauceboat and skim off any fat.
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32
Serve turkey with sauce.
