• Using a mortar and pestle or small plastic bag, pound the coriander and fennel seeds to form a coarse powder. Add the rosemary and sage and pound to crush and bruise the herbs. Add the garlic and 1 Tbs salt and pound until a paste begins to form. Stir in 2 tsp pepper and 2 Tbs of the olive oil and set aside.
• Pat the turkey breast dry with a paper towel and lay it skin side down on a work surface. Rub half the spice paste over the meat. Turn the turkey over and carefully separate the skin from the meat without tearing the skin. Rub the remaining spice paste under the skin.
• Reform the breast and tie with 4-6 loops of butcher's twine. Wrap in plastic wrap and refrigerate 2-24 hours.
• Heat oven to 350℉. Heat the remaining 1 Tbs oil in a large skillet over medium heat. Add the turkey breast and cook until golden-brown on all sides, about 5 minutes. Transfer the breast seam-side down to a roasting pan fitted with a rack. Crisscross the pancetta over the top of the breast. Roast until the internal temperature measures 165℉ (2½-2¾ hours). Let the turkey breast rest for 15-20 minutes. Remove the strings and crumble the pancetta to serve on top of the sliced turkey served with the gravy

Gravy

• While turkey rests, make the gravy. Scrape the brown bits up from the bottom of the pan and remove 3 Tbs of oil/scrapings to a sauce pan. Sprinkle flour over the oil and cook stirring constantly for about 5 min (mixture should be golden)
• Add the wine slowly, whisking as you go then slowly add the stock, stirring constantly until the mixture is smooth. Cook, continuing to stir until the gravy has thickened, about 8-10 minutes. Season to taste with salt and pepper