Pancetta Wrapped Turkey

Place the medium brushed stainless steel mixing bowl on the quartz counter next to the oak cutting board. Add crushed garlic, 10 finely chopped sage leaves, needle-like leaves stripped from 1 rosemary sprig, melted unsalted butter, extra virgin olive oil, 3/4 tsp flaky sea salt, and freshly ground black pepper to the bowl. Stir the mixture with the boar bristle pastry brush until fully combined into a loose, fragrant pale golden paste flecked with green herbs. Set aside for 5 minutes to allow flavors to meld.

Pat the turkey breast completely dry on all sides using the linen towel, taking extra care to dry the skin side to help pancetta adhere and crisp evenly. Use the paring knife to cut 4 small 2cm-deep slits spaced evenly across the fleshy side of the turkey. Rub 2/3 of the herb butter mixture all over every surface of the turkey, pushing a small amount of the butter mixture into each slit to infuse deep flavor into the meat. Sprinkle the remaining 1/4 tsp flaky sea salt lightly over the skin side of the breast.

Cut three equal 30cm lengths of unbleached cotton kitchen twine from the spool and set them within easy reach. Lay the thin pancetta slices in slightly overlapping horizontal rows across the center of the cutting board, creating a 25cm x 18cm rectangle large enough to fully wrap around the entire turkey breast. Scatter the remaining whole sage leaves and stripped leaves from the second rosemary sprig evenly across the center of the pancetta layer.

Place the seasoned turkey breast skin-side down across the center of the pancetta and herb layer. Fold the pancetta slices up and over the turkey, overlapping edges to fully enclose the meat with no exposed gaps. Slide the three lengths of kitchen twine under the wrapped turkey, spaced 5cm apart, and tie snugly (not tight enough to squeeze meat out from the edges) to hold the pancetta securely in place during roasting. Tuck any loose pancetta edges under the twine to create a neat, even wrap.

Preheat oven to 180C (350F). Place the flat wire rack inside the heavy-gauge stainless steel roasting pan, then set the wrapped turkey seam-side down on the rack. Brush the top surface of the pancetta with the remaining 1/3 of the herb butter mixture. Roast for 1 hour 10 minutes, basting the top with collected pan juices every 25 minutes using the pastry brush. Check doneness by inserting the digital instant-read thermometer into the thickest part of the turkey (avoiding contact with the rack): it should read 71C (160F) when removed from the oven (residual heat will raise the internal temperature to a safe 74C/165F during resting). If the pancetta darkens too quickly before the turkey reaches temperature, tent loosely with a sheet of heavy-duty aluminum foil for the final 20 minutes of cooking.

Once the turkey reaches the target internal temperature, carefully remove the roasting pan from the oven. Use the stainless steel tongs to transfer the wrapped turkey to the large cream ceramic oval serving platter, tent loosely with a small sheet of crumpled aluminum foil, and let rest undisturbed for 15 minutes at room temperature. This resting period allows muscle fibers to relax and juices to redistribute through the meat, preventing dry, running juices when carving. Do not cut or remove the kitchen twine until resting is complete.

After the 15-minute rest, snip and remove all three pieces of kitchen twine using the paring knife. Use the sharp stainless steel carving knife to cut the turkey into 1.5cm thick slices, taking care to keep the crispy pancetta layer attached to each slice. Fan the slices slightly on the serving platter, drizzle with 2 tablespoons of reserved pan juices from the roasting pan, and garnish with crispy fried sage leaves and a small fresh rosemary sprig before serving.