1.Preheat the oven to 200°C.
2.Wrap prosciutto around turkey, then secure with kitchen string at 2.5cm intervals; season with salt and pepper. Place turkey in a large oiled baking dish; cover tightly with foil. Roast, covered, 40 minutes.
3.Meanwhile, combine pear, sugar and half the oil in a medium bowl.
4.Brush turkey all over with remaining oil; increase oven to 220°C. Add pears and bay leaves to baking dish around turkey. Roast, uncovered, for a further 35 minutes or until turkey is cooked through and pears are browned and tender. Remove turkey and pears from dish, cover with foil; stand 10 minutes.
5.Add verjuice to baking dish; cook, stirring, over high heat, for 1 minute or until thickened slightly. Remove baking dish from heat. Add butter, stirring until combined. Pour sauce into jug.
6.Serve turkey with pears and sauce.
Turkey breast roll is available fresh or frozen. Verjuice is the juice of grapes picked green, usually when a vineyard is thinned ahead of the harvest. It is available from delicatessens, specialty food shops and some supermarkets.Note