To make honey soy glaze, whisk all ingredients in a small bowl until combined. Set aside

To prepare the turkey, pre-heat oven to 200c

Place the turkey breast roll, skin side down on a board, with one long side facing you. Place the stuffing along the centre of the turkey, and then roll up the long side to secure the stuffing, tying with string at 3cm intervals to form a neat roll

Place turkey breast in a large baking dish and coat both sides with olive oil spray. Place in oven and roast for 45 minutes

Add the wine to the baking dish and cook for a further 45 minutes basting the turkey frequently with the honey soy glaze. The turkey will be cooked when juices run clear when tested with a skewer

Set turkey aside for 15 minutes before removing string

Reserve pan juices and if time permits, pop them into the freezer for 10 minutes and skim off excess fat. Add pan juices into a small saucepan and heat up, transfer to a small jug to serve separately

To make stuffing, heat olive oil in a fry pan over medium heat. Add onion, garlic, mushrooms and star anise, and cook stirring occasionally for 15 minutes or until onion is soft and golden. Remove star anise and allow the mixture to cool

In a large bowl, combine cooked rice, onion mixture and remaining stuffing ingredients. Mix well

For the Watercress Salad (Optional)

Combine all ingredients except the watercress in a small screw top jar and shake well. Set aside

Place watercress in a large salad bowl, add dressing and toss lightly