Remove skin from turkey in 1 piece; set aside. Place breast half, skinned side down, on plastic wrap. Cover with plastic wrap. Pound with the flat side of a meat mallet to a rectangle with an even 1/2-inch thickness.
To stuff, arrange prosciutto or ham on top of turkey. In a small bowl, combine parsley, paprika, Italian seasoning, lemon-pepper, fennel seeds, rosemary, sage, onion powder, salt and garlic. Spoon and spread parsley mixture evenly onto prosciutto or ham. Starting from a long side, roll up turkey and stuffing. Lay skin over turkey; tuck under. Tie with clean 100 percent cotton kitchen string.
Place turkey roll on a rack in a shallow roasting pan. Brush oil over entire turkey roll. Insert a meat thermometer into center of the turkey roll. Roast, uncovered, in a 375 degree F oven for 1 to 1-1/4 hours or until thermometer registers 170 degrees F and turkey is no longer pink. Brush with pan juices halfway through roasting. Cover with foil and let stand for 15 to 20 minutes before slicing. Transfer turkey to a cutting board. To serve, cut into 3/4- to 1-inch slices and serve with Italian-Style Bread Stuffing, if you like. Makes 8 servings.