Recipe: Tuscan-Style Turkey Breast with Sage Gravy (not Martha Stewart's) for Susan

Hi Susan:-) I found this recipe from Food and Wine, on the internet. You may have as well. I thought you might give this a try if no one posts Martha Stewart's recipe. I will look for my Dec. 2006 issue but I think I threw it out:-( If I do find it, I'll post her recipe for you. One other thought is that you may find the Dec. issue in your local library. If you find it before someone else posts it, would you post the recipe?

TUSCAN-STYLE TURKEY BREAST WITH SAGE GRAVY

10 ounces pancetta, finely chopped
2 medium onions, finely chopped
1 tablespoon minced garlic
1 1/2 teaspoons finely chopped thyme
1 1/2 teaspoons finely chopped sage
1 1/4 cups coarse toasted bread crumbs
Salt and freshly ground pepper
1 (6 pound) boneless whole turkey breast with skin
Salt and freshly ground pepper
6 ounces pancetta, sliced 1/8 inch thick
1 large onion, thickly sliced
2 carrots, cut into 1-inch pieces
16 fresh sage leaves
10 thyme sprigs
2 tablespoons unsalted butter, softened
Water
2 tablespoons all-purpose flour
1/2 cup dry white wine
5 cups turkey stock
2 ounces pancetta, finely chopped
1 tablespoon finely chopped sage

HOW TO MAKE THE STUFFING:
In a large skillet, cook the pancetta over moderate heat, until softened, about 6 minutes. Add the onions and cook, stirring, until the pancetta and onions are browned, 6 to 7 minutes. Add the garlic, thyme and sage and cook for 1 minute. Stir in the bread crumbs and season with salt and pepper. Transfer to a bowl to cool.

HOW TO MAKE THE TURKEY AND GRAVY:
Preheat the oven to 400 degrees F. Set the turkey breast on a work surface, skin side down. Carefully remove the cartilage at the center; be careful not to cut through the skin. Fold the tenders outward, keeping them attached. Cover the turkey with plastic wrap and flatten it to an even 1 1/4-inch thickness with a meat pounder. Season the turkey with salt and pepper and evenly spread the stuffing over the meat. Beginning atone side, roll the turkey breast into a compact roast. Tie the roast in 5 places with kitchen string.

Line a 9-by-13-inch roasting pan with the pancetta slices. Scatter the onion, carrots, whole sage leaves and thyme sprigs in the pan and set the turkey on top. Rub 1 tablespoon of the butter over the turkey and season with salt and pepper.

Roast the turkey in the middle of the oven for 30 minutes. Add 1 cup of water to the pan and brush the turkey with the remaining 1 tablespoon of butter. Roast for 45 minutes longer, or until an instant-read thermometer inserted in the thickest part registers 140 degrees F; add more water to the pan if necessary. Transfer the turkey to a carving board.

Pour the juices from the roasting pan into a bowl. Spoon off the fat, reserving 2 tablespoons in a small bowl. Stir the flour into the fat to make a paste.

Set the roasting pan over moderately high heat. When it begins to sizzle, add the wine and cook until evaporated, scraping the pan. Transfer the contents of the pan to a large saucepan. Add the turkey stock and the pan juices and bring to a boil. Simmer until reduced to 3 cups, about 25 minutes. Strain the liquid, pressing hard on the solids, and return it to the saucepan. Bring to a simmer, whisk in the flour paste and cook for 5 minutes.

Meanwhile, in a small skillet, cook the chopped pancetta over moderate heat until browned, about 4 minutes. Add the chopped sage and cook until fragrant. Add the pancetta to the gravy and season with salt and pepper.

Discard the strings and carve the turkey into 1/3-inch slices. Arrange the slices on a platter and pass the gravy separately.

Yield: 10 servings