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1
Grind the coriander and fennel seeds add the rosemary and sage, garlic and 1 Tbs. salt whiz in the rest of the spices and herbs. Remove and add to 2 tablespoons olive oil, stir and set aside.
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2
Open the turkey breast roast, remove string wrap completely, lay our flat and slash in a few of the thicker places, but not cut through. Just enough to season into the folds of the meat. Spread about 1/2 of the herb seasoning over the roast, tucking the mixture into the fold that you created, turn and season under the skin. Roll and retie the roast to the best of your ability, season the roast with the rest of the herb mixture, wrap tightly in plastic wrap and refrigerate for no less than 4 hours.
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3
Position a rack in the center of the oven and heat the oven to 350u00b0F.
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4
Heat the remaining 1 Tbs. oil in a 12-inch skillet over medium heat. Brown turkey breast roll on both sides. Transfer the breast seam side down to a roasting pan fitted with a rack. Cover the roast with the pancetta slices. Roast turkey to about 150-155u00b0 1-1/4 hours. Remove the crispy pancetta and set aside for serving, cover the roast with foil and all to sit for about 30 minutes, check the temperature, should be at about 160u00b0 or better.
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5
Remove strings, slice and serve with crumbled pancetta.
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6
Notes: I add about 1 cup water to the bottom of the pan while roasting and then 1/2 cup white wine 10 minutes before it is due to come out of the oven. Make a little gravy from the pan juices and bits, a little roux and chicken broth.
