To make the stuffing, skin the chorizo sausage, roughly chop and fry over medium heat until nice an oily. Set aside to cool. Cook the kale in boiling salted water for 3 minutes, drain well and cool. Squeeze out excess juices, roughly chop and toss in olive oil, salt and pepper.

Lightly toss the breadcrumbs with the cooled chorizo, kale, fig, lemon rind, oregano and preserved lemon. Add the beaten egg and toss, without over-mixing.

Place the turkey breast skin-side down on a sheet of baking paper. With a sharp knife, slice into the thickest part of the breast almost horizontally (not all the way through) to create a flap. Open it up like a book. Cover with plastic wrap and use a meat mallet to flatten out the meat. Scatter with sea salt and pepper.

Heat the oven to 200°c (180°c fan forced). Spread the stuffing into a sausage shape on top of the flattened turkey. Roll tightly, tuck in the ends and tie securely with kitchen string.

Place the turkey roll skin-side up in a roasting pan, rub with butter and season well. Add wine or water to the pan, which will help keep the turkey moist and roast for 1 hour or until golden and firm to the touch.

To serve, remove the string and cut into nice thick slices. Serve with green beans, roast vegetable, and simple gravy or salsa verde.