This turkey roulade is very simple to make and is a guarantee for tender, juicy, flavourful turkey meat. Just prepare the day before to let it marinate and with all of the fresh herbs and garlic, this turkey roulade is not only gorgeous as a hot but even leftovers makes wonderful sandwiches.

1. Add first 7 ingredients (salt through olive oil) to a small bowl and stir to combine.

2. Carefully remove skin from turkey breast and lay it flat on a large work surface, like a cutting board. With a sharp knife, slice along the ridge of the turkey breast, using the knife and your hands, carefully separate the breast from the bone. Repeat with other breast half. Remove tenderloin from each breast half and reserve for another use.

3. With your knife, butterfly the thick area on each breast half, leaving the last 1/2-inch connected. Fold out the flap so that the meat is a relatively even thickness.
Lay the half breasts side by side on the skin. Slash meat in a 1-inch diagonal pattern, cutting about 1/2-inch deep into the meat. Rub garlic and herb mixture evenly over the meat, taking care to get it down into the cuts.

4. Lift an edge of the skin and carefully roll the turkey meat into a tight cylinder. The skin should cover it completely. Tie the roast with 6 or 7 8-inch lengths of butcher's twine. Starting from the outsides and working toward the middle to maintain a consistent shape.

5. Cover and refrigerate for at least 6 hours and up to 2 days.

6. When ready to cook, preheat oven to 275°F.

7. Place oven-safe wire rack in a rimmed baking sheet.

8. Season roulade all over with salt and freshly ground black pepper.

9. Heat oil in a large skillet over high heat until shimmering. Add turkey and cook, turning often until all sides are golden brown. Transfer turkey to rack on baking sheet and transfer to oven.

10.Roast until thickest part of turkey roulade registers 150°F, about 2 h. Remove from oven and transfer to cutting board. Let rest for 10 min before slicing.