Provided by: Chef Fabio Trabocchi
Preheat the oven to 325 degrees.
Remove the turkey breast from the refrigerator 30 minutes prior to cooking. Season all sides of the breast with salt and pepper, cover with a towel, and let sit for another 30 minutes.
Place the turkey breast in a roasting pan just big enough to hold the breast, making it a tight fit. Rub the top of the breast with a stick of butter, and place the head of garlic on breast, cut side down. Set in the oven, and when the butter has melted, start basting the breast with the juices in the bottom of the pan. Repeat this process 3 times during the first 20 minutes of cooking.
Increase the oven temperature to 375 degrees; add the remaining butter, herbs, and the juniper berries. Repeat the basting process for another 20 minutes. Switch off the oven, cover the breast with foil, and leave in the oven for about 30 minutes. Meanwhile, discard the outer leaves from the lettuces; put the light-green inner leaves in a salad bowl and refrigerate.
Remove the turkey breast from the roasting pan, place on a cutting board, and remove the bone from the breast. Cover the breast with foil, and chop up the bones. Drain the fat from the roasting pan, and place over medium-high heat; add the bones, and cook for about 5 minutes, stirring occasionally. When the bottom of the pan begins to caramelize, increase the heat to high, add the white wine, and reduce by two thirds; then add the stock, and reduce by half. Strain the liquid through a sieve, pressing on the bones with a wooden spoon. Season the roasting jus with salt and pepper.
Toss the lettuce with the balsamic vinegar, olive oil, and 1/2 teaspoon Sicilian sea salt. Thinly slice the turkey breast, and arrange on a platter, alternating each slice with a lettuce leaf. Drizzle the roasting jus all over the plate, and sprinkle with the remaining sea salt.(Published 2007)