b'Preparation (Day Before or Morning Of)Debone & FlattenRemove the bones from the turkey breasts, keeping the skin intact. Butterfly and flatten to 23 cm.Butter RubMix butter, paprika, garlic, herbs, lemon zest, salt, and pepper. Spread half over the flesh side of each breast.Optional StuffingSaut onion and pancetta. Add breadcrumbs, fruit (optional), parsley, and stock until just moistened. Spread over the meat, leaving a 2 cm border.Roll & TieRoll tightly with the skin on the outside, wrap in pancetta or streaky bacon, and tie every 34 cm.Place the turkey rolls on a tray and refrigerate overnight, uncovered or loosely covered, to dry the skin and enhance the flavour.84'