PORCHETTA-STYLE TURKEY BREAST

Combine parsley, sage, garlic, fennel seeds, 1 tsp of the salt and chili flakes in a mini chopper or the small bowl of a food processor; pulse until finely chopped. Add 4 tbsp of the olive oil and blend until smooth. (Marinade can also be finely chopped and mixed by hand, if desired.)

Remove netting from roast. Open turkey and use a knife to slice open as needed to a fairly even thickness. Lightly score turkey in a crosshatch pattern all over. Rub herb mixture all over the flesh inside and out as well as under the skin, being careful not to tear. Re-roll roast, forming into an evenly shaped oval with skin on outside; tie at intervals with kitchen twine.

Marinate in refrigerator for at least 6 hours or overnight. Bring roast out 30 minutes before roasting. Place turkey, skin side up, on a rack in roasting pan.

Brush remaining oil evenly over skin; season with remaining salt and pepper. Roast in preheated 325°F oven, covered loosely with foil, for 1 1/2 hours; uncover and continue to roast for 30 to 60 minutes or until an instant read thermometer registers 165°F. Rest for 20 minutes before slicing.