1.Soak sultanas in half the juice in small bowl.
2.Make paprika rub. Using mortar and pestle, crush ingredients until smooth.
3.Preheat oven to 180°C/350°F.
4.Place turkey flat on board, skin-side down; cover with plastic wrap. Using rolling pin or meat mallet, flatten turkey meat to an even thickness all over.
5.Bring stock, oil and remaining juice to the boil in medium saucepan. Remove from heat; stir in couscous. Cover; stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Transfer to large bowl; stir in sultana mixture, pepitas, nuts, herbs and egg.
6.With pointed end of turkey breast facing away from you, place stuffing horizontally along centre of turkey meat. Bring the pointed end of breast over stuffing, securing to the neck skin flap with toothpicks. Working from the centre out, continue securing sides of turkey together with toothpicks (you will have a rectangular roll of turkey in front of you). Tie securely with kitchen string at 4cm (1½-inch) intervals.
7.Place turkey roll on oiled wire rack in large shallow flameproof baking dish; pour in the water and wine. Rub turkey roll with paprika rub; cover dish tightly with two layers of greased foil. Roast 1 hour. Uncover; roast about 45 minutes or until turkey roll is cooked though. Transfer turkey roll to large serving platter; cover to keep warm.
8.Place dish with juice over heat, add flour; cook, stirring, until mixture bubbles and is well browned. Gradually stir in the extra stock and the extra water; bring to the boil. Reduce heat; simmer, stirring, until gravy boils and thickens. Strain gravy into large jug; serve with turkey.