Bone the turkey breast just as you would a whole chicken breast (Card 10b).
Remove the skin and set aside.
Lay the breast, cut side up, on a board and flatten to an even thickness with a mallet.
Spread the butter evenly over the meat and sprinkle with salt and pepper.
Roll the meat tightly and wrap the skin around the cylindrical roast.
Tie with cord every 2 inches.
Rub the outside of the roast with butter.
Remove the roast and allow it to stand for 10 or 15 minutes before carving.
Stuffed Buttered Breast: Use chopped apple and cooked pork sausages or sausage meat or use your favorite poultry stuffing.
Roll as desired.
Tie and rub with butter.
For self basting, lay slices of bacon over the top of the roll.