Saint Lucifer Turkey Breast Porchetta
8 ounces pancetta, sliced, divided
8 cloves garlic, peeled
Grated zest of 1 lemon
Grated zest of 1/2 orange
1 cup fresh flat-leaf parsley, chopped
Leaves from 4 sprigs of fresh rosemary
Leaves from 10 sprigs of fresh thyme
1 tablespoon of dry oregano
1 tablespoon Saint Lucifer Habanero Table Spice #11
2 tablespoons kosher salt, divided
2 teaspoons black pepper, divided
Extra virgin olive oil
2 tablespoons rinsed capers
1 whole skin-on turkey breast (5-7 lbs.)
Preheat the oven to 350 degrees
Put half the pancetta in the bowl of a food processor and pulse until it forms a paste, set aside.
In the same food processor add garlic, citrus zest, parsley, rosemary, thyme, oregano, Saint Lucifer Habanero Table Spice #11, 1 teaspoon of salt and 1 teaspoon of black pepper and blend with enough olive oil to make a paste.
Add pancetta, herb paste, and capers and mix by hand until all ingredients are combined.
Lay the boneless turkey breast out on a cutting board, skin side down.
Slather the paste all over the open turkey breast until completely covered.
With butcher twine, tie the breast together one side on top of the other.
With the remaining salt, pepper, and paste, sprinkle and spread over the skin.
Allow to marinate in refrigerator for at least 2 hours and up to 24 hours.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the turkey breast and cook until golden-brown on all sides, about 5 minutes.
Transfer the breast seam side down to a roasting pan with a rack.
Take the rest of the pancetta and lay it over the top of the breast.
Roast 75 to 90 minutes until the internal temperature reaches 165 degrees on an instant read thermometer. Let the turkey breast rest for 15-20 minutes.
Slice and serve, crumbling up the crisp pancetta and adding pan drippings as desired.