Mix black pepper, garlic powder, and paprika in a small bowl to make a spice rub.

Now, get your dry-brined turkey breast and gently butterfly it. Dry brined means you just salted the breast the day before and kept it on a wire rack overnight in the fridge

You want to start by butterflying the turkey breast so that you get an even piece of meat. Next, cover it with a cling film and beat it with a heavy pan or rolling pin to even it out.

Season the breast with the spice rub, and don't forget to salt the inside (as you like).

Put fresh sage leaves and slices of cheese over the turkey breast.

Roll the turkey breast tightly, wrap it with the cling film, and pop it into the fridge to firm up a little bit.

Now lay bacon strips next to each other and place the rolled-up turkey breast in the center. Wrap the bacon around the turkey to form another layer of the roulade.

Once again, wrap the roulade tightly in cling film and chill in the fridge for 20 minutes till it firms up.

Place the roulade on a wire rack and season it with the remaining spice mix.

Bake the roulade in the preheated oven for about 30-45 minutes or until it reaches an internal temperature of 160°F (70°C). You can also use a probe thermometer to check the temperature of your roulade for the ideal cook. I like to cook my bird at 200C/400F.

Remove the roulade from the oven and let it rest for about 10 minutes.

Slice the roulade and serve with your favorite sides.