Slice the mushrooms and cook them in a pan with olive oil, salt, pepper, a crushed clove of garlic and a few sprigs of thyme and catmint. Once cooked and thoroughly dry chop them and set aside.
Open the turkey breast on a cutting board and cover it with slices of pancetta, leaving aside three or four slices of pancetta to line the rolled turkey on the outside.
Cover the pancetta with sautéed mushrooms and wrap the turkey onto itself. Use the the reserved slices of pancetta to wrap it, then tie the turkey with butcher's twine.
Cover the bottom of a casserole with olive oil, heat it on medium fire and roast it until brown on all sides. You will need about 10 minutes. Now add the new potatoes.
Transfer the casserole into the oven, pour in the white wine and roast in the oven at 200°C for about 40 minutes, basting occasionally with the sauce.
Let it rest at least an hour before slicing it. Heat the sauce and serve the sliced turkey with sauce and roasted potatoes.