A few years back for thanksgiving, I did a stuffed turkey breast recipe that called for this. The stuffing was an hour affair on stovetop, followed by the butterflying of the breasts and filling with the mixture. It called for wrapping the breasts with bacon and then the caul fat, tying it up and roasting. I skipped the caul fat as I thought it looked weird. Now I see how awesome it would be, adding even more fat and flavor to a dry piece of meat. Gonna do it this way next time.