b'Preheat the oven to 220C (200C fan-forced). Heat the olive oil or butter in a large pan over medium-high heat and sear the rolls on all sides for 34 minutes per side until golden. Transfer the rolls to a roasting tray on a rack and roast at 220C for 10 minutes to crisp the pancetta. Reduce the oven to 180C (160C fan-forced) and roast for 2530 minutes, or until the internal temperature reaches 74C.Melt 50g butter with 1 tsp paprika and 1 tbsp lemon juice, and baste the rolls halfway through roasting for extra colour and moisture. Remove from the oven, tent with foil, and let rest for 15-20 minutes before slicing.To make the stock, place the turkey bones in a roasting tray with onion, carrot, celery, and garlic, and roast at 200C for 20-25 minutes until browned. Transfer the bones to a large pot, add herbs, peppercorns, bay leaf, and white wine if using. Cover with water and bring to a boil. Reduce to a gentle simmer for 1.5-2 hours, skimming off any foam. Strain the stock through a fine mesh sieve and discard the solids.After roasting the turkey, pour off excess fat from the tray and deglaze withcup wine or turkey stock. Add 1 1 / 2 -2 cups of the turkey stock and simmer until reduced by half. Whisk in 1-2 tbsp butter to finish and season to taste.Slice the rested turkey rolls into rounds to reveal the herb and stuffing swirl. Drizzle with the rich jus and serve with roast potatoes, green vegetables, and a crisp Chardonnay or Pinot.85'