Turkey Roulade

Using a sharp knife and cutting parallel to board, slice through the thickest part of breast, cutting along length of breast without cutting all the way through. Open the breast like a book and place between two large pieces of plastic wrap. Then pound with a meat mallet (or whatever else you have around) to a uniform thickness of about 1/2 inch. Season both sides with salt and pepper. Let sit at room temperature 1 hour, or refrigerate up to 24 hours (if chilled, let sit at room temperature 1 hour before roasting).

Arrange a rack in center of oven; preheat to 450°F. Add sausage (breaking apart into small pieces), fennel, apple, onion, sage, and some salt and pepper to a skillet over medium heat. Cook, stirring occasionally, until the sausage is fully cooked and the vegetables have started to soften, about 12 minutes. Transfer to a bowl, mix with the breadcrumbs and parsley, and taste for seasoning.

With breast skin-side down, spread the stuffing on the breast, leaving a bit of a border. Starting at the edge without any skin, roll the breast into a log, trying to enclose the stuffing as best as possible. Truss the breast using a piece of twine, or tie 4 to 5 individual pieces of twine crosswise around the log, evenly spaced apart. Transfer skin side up to roasting pan, drape with cheesecloth, and spoon the butter over top.

Fill roasting pan with 1/4 inch of broth and put in the oven. Reduce oven temperature to 375°F and roast turkey, basting with pan juices every 20 minutes and adding more broth if pan starts to dry out, until an instant-read thermometer inserted into the center reads 155°F, about 60 minutes. Transfer to a cutting board and let rest for 15 to 20 minutes. (The internal temperature should rise to 165°F. Verify with a thermometer before carving for safety.)

Remove twine and slice crosswise into slices to serve.