Turkey Delight!!

Christmas Variation

turkey breast joint, 1kg
German smoked ham
slices of mozarella cheese
seasoning of your choice
goose fat

Preheat the oven to 200 degrees Celcius
1) Cut turkey joint length-wise in a near-circular motion, as if you were unrolling the roulade. Don't worry about perfection, this recipe is about layering turkey with ham and cheese, so though it would help to keep meat evenly spreaded, it won't alter the taste even if it is roughly stacked as long as ham and cheese go all the way along the joint.
2) Tie your roulade with a string, not too tight, just to keep it together and compact. Smother on all sides with goose fat.
3) Put roulade skin down and bake uncovered for 20 minutes. Turn skin up and bake for 40 minutes, basting occasionally. Test the meat for readiness. Please note that ham will still be pink, so do not be fooled thinking turkey is not yet ready. If in doubt, keep in the oven for further 10-15 minutes, but be aware that prolonged baking will dry it out.

Finally, let it stand for about 10 minutes before carving. If keeping for later, cover in foil tighly while still warm and keep in the fridge after it has cooled down.