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Preheat oven to 325°F
- Combine paprika, garlic powder, onion powder, and olive oil in a bowl. Whisk well to combine. Brush oil and spice mixture over Butterball turkey roast. Place on a wire rack lined baking sheet, then transfer to the oven for 3 ½ - 3 ¾ hours, or until internal temperature reaches 165°F/74°C.
- In a pot, render out the pancetta on medium low heat, or until crispy and the fat has separated. Using a slotted spoon, remove crisped pancetta and transfer to a paper towel lined plate. Leave rendered fat in the pot, and add butter and flour. Cook to form a light roux. Add tomato paste and cook for 1-2 minutes. Add veal stock. Bring up to a boil, and cook until sauce is reduced by half and thickened. Finish with salt and pepper to taste, and freshly chopped herbs.
- After the roast rests for at least 10mins, carve and serve on a platter. Top with the Sauce Américaine and the crispy pancetta. Enjoy!