Use a sharp knife to separate the turkey breast and shape it into one large steak. Cover with transparent foil and carefully pound with a mallet. The foil will prevent the tender turkey breast from breaking under the mallet.
Sprinkle one spoon of Vegeta blend over the turkey breast. Arrange the prepared mlinci pasta on top of the steak. Mlinci are first baked as flatbread, broken into pieces, plunged into boiling water and drained. Pour melted butter on the pasta, and arrange prunes and apples, peeled and sliced, in the centre. Roll up the turkey breast and transfer to a casserole dish. Cover the roll with long thin slices of pancetta. Peel onions and cut them into quarters. Arrange onions, apple wedges, grapes and button mushrooms around the turkey roll. Drizzle with oil and a little wine.
Bake in a moderately hot oven at 200 °C/gas mark 6 for about 40 minutes.
Briefly boil the remaining mlinci to make them soft, drizzle with juices from the baking pan and toss to combine.
Allow the turkey to cool a little before slicing the roll. Sprinkle some baking juice on each slice before serving on a bed of mlinci pasta, baked fruit and mushrooms.
This turkey breast roll is a modern take on the classic Christmas meal of roasted turkey with mlinci. Turkey breast is leaner and dries out more quickly than the roast, and we wanted to prevent that by adding butter to the pasta to make it just as soft and juicy as ever.
If grapes are out of season or not available, you can substitute 100 grams of raisins or dried figs for 300 grams of grapes.