1. Prepare the brine by combining the water, salt and sugar in a very large bowl. Whisk until the salt and sugar have dissolved and add the turkey breast. If the turkey is not fully submerged, add more water until it is covered. Cover with plastic and refrigerate for 3 hours.
2. While the turkey is in the fridge, prepare the herb rub. In a small food processor or spice grinder, pulse the garlic until finely chopped. Add the sage, rosemary and thyme and pulse to finely chop all ingredients together. Combine the chopped herbs with the fennel and red pepper flakes in a small bowl and set aside.
3. When the brining time is complete, remove the bird and rinse well under cold water. Pat the turkey with paper towels until completely dry and lay it skin-side down.
4. Rub the flesh of the turkey all over with the herb rub. Starting at one end, carefully roll the turkey like a jelly roll, being careful not to tear the turkey’s skin. The turkey roll should be seam side down on the counter and able to sit freely without unrolling. Arrange the pancetta slices over the bird’s exterior, especially covering any areas where the skin may be torn. Tie tightly with butcher’s twine at 2-inch intervals to make a compact cylinder.
5. Place the turkey on the broiling pan fitted on top of the baking pan. Adjust the oven rack to position 1 and put the turkey in. Select Dual Cook first set to Roast at 400˚F for 25 minutes, then set to Roast at 325˚F for 1 hour. Press Speed Convection, then Start, to begin roasting. Roast until the bird’s exterior is golden brown and crisp and the internal temperature of the bird is 165˚F.
6. Remove bird from oven and let rest at least 10 minutes before removing twine and slicing.
* A butcher can debone the turkey breast for you.