Boneless Rolled Turkey Breast with Brioche Stuffing

To butterfly the turkey: Make a perpendicular slice ¾ of the way through the thicker, long side of the breast, and open it up like a book. Pound with a mallet to an even thickness.

Arrange the prosciutto slices on a work surface in 3 or 4 rows of 2 slices each with the long sides horizontal. Put the turkey skin-side down on the prosciutto.

Sprinkle 2 teaspoons salt evenly over the turkey, and 10-12 grinds of the pepper mill.

Mix the breadcrumbs, chopped herbs, parmesan, garlic, chili and olive oil in a bowl. Spread the mixture evenly over the turkey, patting it down to help it stick.

Starting from a long side, roll the breast and prosciutto into a compact log. Tie in ½-inch intervals with kitchen twine. Tuck the herb sprigs into the string.

Put the turkey on a large rimmed baking sheet and roast 25 minutes. Turn the oven temperature down to 375 (190C) degrees and continue roasting for 35 more minutes. Use a meat thermometer to make sure the temperature is at least 145 degrees at the thickest part of the breast. Remove from the oven and cover loosely with foil. Let the turkey rest for 30 minutes (it will continue to carry-over cook as it sits).

Transfer the turkey to a serving dish.  Pour 3/4 cup water or chicken stock on the baking sheet and place over low heat, scraping up the brown bits. Reserve the juice for serving.

Slice the turkey into ½-inch-thick slices and serve.