Turkey Breast Roulade

3 pound boneless turkey breast
1 large garlic clove
½ cup chopped preserved lemon or grated rind of 1 lemon
1 teaspoon whole pepper corns
2 teaspoons kosher salt
1 ½ teaspoons whole fennel seeds
1 cup roasted and salted shelled pistachios
½ cup olive oil
¼ cup fresh sage leaves
2 large carrots, sliced into half inch thick pieces
1 large onion, cut into quarters
2 tablespoons extra virgin olive oil
Butchers twine
1 tablespoon honey
1 tablespoon water
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt

Preheat oven to 375°F.
In a food processor, combine the garlic, preserved lemon, salt, peppercorns, fennel seed, pistachios and oil. Pulse a few times to create a pesto paste.
Spread the boneless turkey breast, skin side down on a parchment paper lined workspace. Spread the pesto in a layer on top of the turkey, sprinkle sage leaves on top of the pesto.
Roll the turkey into a tight roll, with the skin on the outside.
Tie the butchers twine across and lengthwise to secure the roll.
Place onion and carrots in a roasting pan and toss with olive oil.
Then place the turkey roll in the center, with vegetables on the sides of the roll.
In a bowl, combine the honey, water, oil and salt. Brush the liquid to baste the turkey roll, then pour the remaining liquid over the vegetables.
Place in preheated oven and roast for 60-75 minutes. If skin starts to burn, cover loosely with foil.
Remove from the oven when instant read thermometer registers 155°F, then let rest for 10 minutes.
Transfer to a cutting board, remove the twine, and cut the roll crosswise into ½ to 1-inch-thick slices.
Arrange slices on a platter and garnish.