1. Place 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 trusty wine bottle) to pound it to an even 1/2-inch thickness. This will help the turkey roll up easily and ensure even cooking.

2. In a skillet over medium heat, warm the olive oil. Add the chopped onion, celery, and carrots and sauté for about 5-7 minutes until softened. Toss in the minced garlic and cook for another 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 stuffing evenly over the flattened turkey breast, leaving a 1-inch border all around. Carefully roll the turkey tightly 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 turkey roulade with stuffing seam-side down on a roasting rack in a pan. Roast for about 60-75 minutes, or until a thermometer inserted into the thickest part of the meat (not the stuffing) registers 165°F. If the top browns too quickly, simply tent it loosely with foil to prevent over-browning.

5. Once the turkey roulade with stuffing is cooked through, remove it from the oven and let it rest for 10-15 minutes. This resting period is crucial, as it allows the juices to redistribute throughout the meat, ensuring a moist and flavorful slice. Use a sharp knife to cut the roulade into 1/2-inch slices, revealing that beautiful spiral of stuffing inside. Serve immediately for a showstopping holiday presentation.