Tuscan-Style Turkey Breast With Sage Gravy

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10 ounces pancetta, finely chopped

2 medium onions, finely chopped

1 tablespoon minced garlic

1 1/2 teaspoons finely chopped thyme

1 1/2 teaspoons finely chopped sage

1 1/4 cups coarse toasted bread crumbs

Salt and freshly ground pepper

One 6-pound boneless whole turkey breast with skin

1/2 pound pancetta, sliced 1/8 inch thick, 2 ounces finely chopped

1 large onion, thickly sliced

2 carrots, cut into 1-inch pieces

16 fresh sage leaves, plus 1 tablespoon finely chopped sage

10 thyme sprigs

2 tablespoons unsalted butter, softened


2 tablespoons all-purpose flour

1/2 cup dry white wine

5 cups turkey stock

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