1. Begin by placing the turkey breast skin-side down on your cutting board. Using a sharp knife, make a horizontal cut through the thickest part, stopping about 1/2 inch from the edge so it opens like a book. Then, use a meat mallet (or a sturdy wine bottle) to pound the turkey breast to an even 1/2-inch thickness.

2. In a skillet over medium heat, warm the olive oil and sauté the chopped onion, celery, and carrots for about 5-7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant. Remove the skillet from the heat and mix in the breadcrumbs, thyme, sage, salt, and pepper. Gradually add the chicken broth a tablespoon at a time, stirring until the mixture holds together but isn’t soggy.

3. Spread the flavorful stuffing evenly over the flattened turkey breast, leaving a 1-inch border all around. Tightly roll the turkey from the long side, tucking as you go, to create a log shape. Secure the roll by tying it with kitchen twine every 2 inches.

4. Preheat your oven to 375°F. Place the assembled turkey roulade seam-side down on a roasting rack in a pan. Roast for about 60-75 minutes, or until a meat thermometer inserted into the thickest part of the meat registers 165°F. If the top of the roulade is browning too quickly, tent it with aluminum foil to prevent overbrowning.

5. Once the turkey roulade is cooked to perfection, remove it from the oven and let it rest for 10-15 minutes. Using a sharp knife, carefully cut the roulade into 1/2-inch slices.