1-Getting started with this turkey roulade: preheating your oven to 375°F (190°C). First, cook the sausage in a skillet until it’s crumbled and browned, which takes just a few minutes. Next, in the same skillet, sauté the onions and celery in 2 tablespoons of unsalted butter until they soften and release their aroma, adding a vibrant base to the stuffing.

2-Then: mix in the herb stuffing from the 6-ounce box with the sausage and veggies, moistening it all with 1 cup of chicken broth add a bit more if the mixture feels dry. For the turkey, butterfly the 3-pound breast by slicing it horizontally without going all the way through, then pound it to about 0.5 inch thickness and season with kosher salt, ground black pepper, and garlic powder to taste.

3-Spread the stuffing: evenly over the turkey, leaving a small border around the edges, and roll it tightly before securing with kitchen twine. If you’re looking for more poultry ideas, check out our guide on oven-baked chicken legs for similar techniques that make cooking easier. Rub half of the 6 tablespoons of softened butter, mixed with more salt, pepper, and garlic powder, over the roulade and pop it in the oven.

4-It bakes: for 55 to 60 minutes, with the temperature bumped up to 400°F (204°C) for the last 20 minutes, and drizzle on the reserved butter for a nice golden finish. Make sure the internal temperature hits 165°F (74°C) before pulling it out, then let it rest for 15 minutes to lock in those juices. For another twist on flavors, explore options like honey-soy chicken recipes that pair well with this method.