Quite ashamed to admit this but I had to look up what a turkey breast roll was - I've only ever seen/had turkeys back home but now I think I've got a mental picture.

I found a few recipes for how to cook the turkey roll and they seem to follow the same pattern but is your roll already seasoned?

If it is:

Preheat oven to 180 with oven rack below the centre of the oven so the roll will sit in the centre once it's in there. Apparently you should wipe your roll with paper towel (cripes I forgot what you call it here), but DON'T WASH the turkey so it can retain it's natural juices and goodness. Put on a rack in a roasting pan and pat butter on top of the turkey. Cover with non-stick baking paper and then you can yousave your ham rind and put this on top. If you don't use the ham rind, cover the pan in foil.

Roast turkey for approx 90mins, basting halfway through with butter (after lifting ham rind and baking paper).

Remove turkey from oven and increase oven temp to 200. Remove ham rind (foil) and baking paper and baste turkey with pan juices. Roast turkey, uncovered, for 15-25mins more or until golden and juices run clear when poked in it's thickest part. Let stand for 20mins, covered in foil, on a warmed plate and then serve.

This was for a 3.5kg roll but it'd be easy to adjust temps and cooking times accordingly.

The recipe also called for using fig or plum jam and limes but I omitted that in case you just wanted a traditional Xmas turkey.

Oh - and I've had stuffing cooked on the side heaps of times, even when it's a whole bird. It's quicker and also you can make a lot more if you're having a ton of people over.

Hope this helped somewhat.

S xo