Remove the thin underfillet from the meat.

Put it in a food processor and chop it finely with pine nuts and parsley.

Add egg, salt, and pepper.

With a sharp knife, cut two long, deep pockets in the thickest part of the breast and fill them with the stuffing.

Press the meat together around the filling.

Wrap the turkey breast in bacon.

Truss the roast with kitchen twine.

Heat a pot with butter and brown the turkey breast on all sides at fairly high heat.

Place the meat in a heatproof dish.

Add 1 dl of water or stock to the pan and deglaze it.

Pour the liquid into the dish and place it in a 200-degree oven for 45 minutes.

Remove the meat from the oven and let it rest covered on a cutting board for 15 minutes.

Remove the twine, slice, and serve.