This can be cooked the day before or early the same day and rested.
1 turkey breast fillet, about 1.3kg
Sea salt and pepper
400mL dry white wine, boiling water or stock
300g chorizo or spicy pork sausages
1 tbsp preserved lemon rind, chopped, or lemon rind, grated
50g grated parmesan
1/2 tsp nutmeg
1 tbsp parsley, finely chopped
1 tbsp thyme, finely chopped
1 egg, beaten
100g fresh white breadcrumbs
For the stuffing
Skin the sausages, pinch the meat into a frypan and cook for 5 minutes and allow to cool.
Lightly mix the cooled sausage with the preserved lemon or lemon rind, parmesan, nutmeg, parsley, thyme, egg and breadcrumbs.
To cook the turkey
Preheat oven to 200C. To butterfly the turkey breast, place skin side down and make a shallow cut down the centre of the meat. Then cut horizontally through the thick meat to either side, and open it up like a book. Cover with plastic film and pound vigorously with a rolling pin to flatten, then rub with salt and pepper.
Form the stuffing into a sausage shape and place in the middle of the turkey meat. Roll tightly, tuck in the ends and tie securely with string. Season well.
Place the turkey roll skin up in a roasting pan, add the liquid to the pan, and roast for 1 hour and 10 mins. Rest for 20 mins, remove the string and carve thickly.
Serve warm, or cold, with the cooking juices.