Porchetta is a traditional Italian pork roast stuffed with fennel, garlic and herbs. This roast uses a turkey breast instead of pork, and is stuffed with the traditional ingredients, plus spinach and parmesan.

Instructions:

1. In a small bowl, combine fennel, spinach, parmesan, red pepper, sage, rosemary, garlic, orange zest, and salt. Set aside.
   
2. Line a cutting board with plastic wrap, and place the turkey breast on top, skin side down. Butterfly the breast, cover with plastic wrap, and pound with a mallet, flattening.
   
3. Remove the top wrap, and top with spinach mixture.
   
4. Roll turkey breast into a cylinder, secure with butcher’s twine, and place on a wire rack lined roasting pan or baking sheet.
   
5. Preheat oven to 350°F. Roast turkey for 45–50 minutes or until golden brown and turkey is cooked thoroughly. Let rest for 20 minutes before slicing and serving.
   
6. While turkey is cooking, bring balsamic parmesan au jus ingredients to a simmer. Simmer for 10 minutes, strain, and serve with turkey.