For the stuffing:

Combine the onion, herbs & breadcrumbs with the minced pork & minced turkey meat to form the forcemeat. Season accordingly.

Preparation:

Trim and open out the whole turkey breast and season the inside with salt & pepper.

Place a mound of the forcemeat along one half of the breast and roll the whole breast around the forcemeat as tightly as possible.

Place strips of prosciutto across the rolled breast - cover as much of the breast as possible.

Place the bay leaves and sprigs of thyme along the top of the prosciutto and top with the slices of butter.

Wrap a baking paper sheet around this and then roll the whole thing tightly in foil.

Roasting:

Roast at 180 degrees for 1 hour then remove the foil and baking paper and continue roasting for a further hour or a little less depending on the size of the breast. Baste frequently.

Leave to rest for 10 minutes in a walm place before serving.

Use the roasting juices to making a gravey.

Serving:

I like to add chestnuts to the roasing pan for the last hour and serve them as a garnish.

The turkey breast can be sliced thin or as thick as you like but whatever it is a wonderful variation on the traditional Christmas turkey.