Open the turkey breast as if you are butterflying it, flatten it out with a tenderizer, and season with salt and pepper;
Spread the aromatic herbs and place the bacon on the flattened meat. Be generous with that, because it must hide the sweetish taste of the turkey;
Roll it up and secure it with cook’s strings along the length;
Take preferably long or oval skillet, with a thick bottom, so the heat can spread evenly without burning the meat. Heat two tbsp of olive oil with the rosemary twigs and the peeled and crushed garlic;
When the oil is hot place the roll and brown it on all its sides;
Simmer with white wine until reduced- leave a little wine so it can keep the meat moist;
Reduce the heat to low, and cover with the lid;
Simmer for about one hour and a quarter: the meat will remain tender and moist. Add little water at a time if it is needed. Be careful: if you add too much water at a time, you will boil the meat.
Serve the roll with a crispy green salad and some bread or smashed potatoes. The right serving is about 2-3 slices.