Turkey breast - pound it flat or not?

In the Modernist Recipes Forum
I seen where you can hammer out a turkey breast to make it thin and larger and wrap a sausage inside the turkey breast making a log.

Question, would pounding the turkey breast make the breast meat more tender or would it mess up the stringing meat? I was thinking it might be best the butterfly it and roll it up into a log and wrap it in bacon?

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