Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 0.5 cup carrots coarsely chopped
• 0.5 cup celery coarsely chopped
• 0.8 ounce porcini mushrooms dried
• 0.5 cup cooking wine dry white
• 3 tablespoons flour all-purpose
• 1.5 tablespoons rosemary fresh divided chopped
• 1 tablespoon olive oil extra-virgin divided
• 3.5 ounces pancetta divided thinly sliced ( 9 slices)
• 1 teaspoon salt divided
• 10 ounces shallots divided chopped
• 2.5 pound turkey breast halves boneless skinless
• 0.3 cup water 
• 2 cups water boiling

Equipment

• bowl
• frying pan
• oven
• whisk
• sieve
• plastic wrap
• kitchen thermometer
• dutch oven
• meat tenderizer
• kitchen twine

Directions

1. Combine 2 cups boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes or until the mushrooms are soft.
2. Drain through a sieve over a bowl, reserving soaking liquid. Chop the porcini mushrooms.
3. Heat a large nonstick skillet over medium heat.
4. Add 1 1/2 teaspoons olive oil to pan, and swirl to coat. Coarsely chop 1 pancetta slice.
5. Add chopped pancetta to pan; cook for 3 minutes, stirring occasionally.
6. Add 1 3/4 cups shallots, 2 teaspoons rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 7 minutes or until shallots are tender, stirring occasionally. Stir in reserved mushrooms. Cool slightly.
7. Slice 1 turkey breast half lengthwise, cutting to, but not through, other side. Open halves, laying turkey breast flat.
8. Place plastic wrap over turkey breast; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
9. Spread half of shallot mixture over turkey breast; roll up jelly-roll fashion, starting with long sides.
10. Sprinkle with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange 4 pancetta slices evenly on top of turkey roll. Secure at 2-inch intervals with twine. Repeat procedure with remaining turkey breast half, shallot mixture, 3/8 teaspoon salt, 1/4 teaspoon pepper, and 4 pancetta slices.
11. Preheat oven to 32
12. Heat a large Dutch oven over medium-high heat.
13. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.
14. Add turkey rolls to pan; cook 6 minutes or until browned, turning after 3 minutes.
15. Add remaining 1/4 cup shallots, carrot, celery, and wine to pan. Bring to a boil; cook until liquid is reduced by half (about 2 minutes). Stir in reserved porcini liquid and remaining 2 1/2 teaspoons rosemary. Cover and bake at 325 for 40 minutes or until a thermometer inserted in thickest portion registers 16
16. Remove turkey rolls from pan; let stand 15 minutes.
17. Cut each roll crosswise into 12 slices.
18. Strain cooking liquid through a fine mesh sieve over a bowl; discard solids.
19. Combine 1/4 cup water and flour, stirring with a whisk until smooth. Return remaining cooking liquid to pan; add flour mixture, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly.
20. Serve gravy with turkey.