Ingredients:
- 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 St. Lucifer Habanero Table Spice
- 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.)
Directions:
- Preheat the oven to 350F
- 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, St. Lucifer Habanero Table Spice, 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 165F 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.