Turkey Alla Porchetta

Ingredients

• 2 1/4 kg Whole turkey, skin on
• 200 g Bacon, slices
• 75 g Fennel fronds, finelly chopped
• 2 1/2 clove Garlic, minced
• 1 tbsp Sage leaves, fresh, chopped
• 2 1/2 tbsp Fennel fronds, finelly chopped
• 1/2 tbsp Rosemary, fresh leaves, finely chopped
• 1 1/4 tbsp Extra-virgin live oil
• 1/2 tsp Fresh ground salt

Method

1. Preheat oven to 200°C.
2. Arrange bacon slices on cutting board, vertically.
3. Place turkey, skin side down, on the bacon slices, with wings at top and legs at bottom.
4. Arrange turkey tenders at each side to fill in the space between the wings and legs.
5. Sprinkle whole turkey with salt inside. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations and it should be in one layer.
6. Starting from the bottom, roll turkey tightly with bacon, trying to keep bacon slices in place. Tie together with kitchen twine at 6-cm intervals.
7. Transfer wrapped turkey onto a roasting rack set on a large rimmed baking sheet.
8. Roast until an instant-read thermometer inserted into center reaches 70°C and juices run clear, for around 50 minutes.
9. Let rest for 10 to 15 minutes.
10. Serve with gravy.