Ham Cheddar Stuffed Turkey Breast

Place the 2lb boneless skinless turkey breast flat on the maple cutting board. Hold the 8-inch chef knife parallel to the board, and slice horizontally through the thickest part of the breast, stopping 1cm from the opposite edge so the two halves remain connected. Open the breast like a book, so it lays flat in a single even layer. The butterflied breast should be roughly 2cm thick across its entire surface, with no holes cut through the connected edge.

Cover the butterflied turkey breast with a small sheet of unbleached parchment paper to prevent tearing and sticking. Use the flat smooth side of the stainless steel meat mallet to gently pound the thicker sections of the breast until the entire piece is a uniform 1.5cm thick. Take care not to pound too hard, which will tear the meat; the goal is an even surface that will roll tightly without bulges.

Leave a 2cm border around all edges of the pounded turkey breast. Arrange the 6 slices of smoked ham in a single overlapping layer across the surface of the turkey, then lay the cheddar cheese sticks in a single even line running lengthwise down the center of the ham layer. Do not overfill, as this will cause cheese to leak out during roasting.

Starting from the long edge closest to you, roll the turkey breast tightly into a uniform log shape, tucking the sides in slightly as you roll to keep the filling enclosed. Use the pre-cut lengths of kitchen twine to tie the roll at 4cm intervals, pulling snugly (but not so tight that filling squeezes out) to hold the shape. Trim any excess twine ends with the chef knife.

In the small brushed stainless steel mixing bowl, combine the 2 tbsp melted unsalted butter, minced garlic, chopped sage, picked thyme leaves, garlic powder, smoked paprika, kosher salt, and ground black pepper. Stir with a small spoon until fully combined into a smooth, fragrant herb paste with visible flecks of green herbs and red paprika.

Place the wire rack inside the stainless steel roasting pan, then set the tied turkey roll seam-side down on the rack. Use the silicone basting brush to coat the entire outer surface of the turkey roll with the herb butter mixture, making sure to cover all sides evenly. Sprinkle a light extra pinch of salt and pepper over the top for a crispy, well-seasoned crust.

Place the roasting pan in a preheated 190C (375F) oven. Roast for 50-55 minutes, basting once with pan juices halfway through cooking, until the internal temperature of the thickest part of the turkey (inserted into the meat, not touching cheese filling) reads 74C (165F) on the instant-read thermometer. The outside should be deep golden brown, with crispy herb flecks across the surface.

Carefully transfer the roasted turkey roll to the cream white ceramic dinner plate, and let it rest for 10 minutes at room temperature to allow juices to redistribute. Snip and remove all pieces of kitchen twine, then use the walnut-handled carving knife to slice the roll into 2cm thick rounds, revealing the spiral ham and cheddar filling inside. Drizzle slices with a spoonful of reserved pan juices before serving.