I started making this turkey roulade about five years ago when I needed something fancy for Rosh Hashanah dinner but didn't want the stress of roasting a whole bird. The idea came from my friend Sarah, who'd learned it from her French cooking class. She swore by the technique of butterflying and rolling the turkey, and honestly, I was skeptical at first. But once I tried it, I was completely sold. The beauty of a roulade is that it looks incredibly sophisticated but it's actually more forgiving than roasting a whole turkey. You're working with boneless meat, so there's no guessing about doneness around the bone. The herb stuffing gets tucked right inside, which means every slice has that perfect spiral of seasoned bread and herbs. I use a mix of fresh sage, thyme, and parsley because they hold up well to the cooking time without getting bitter. Getting the butterfly technique right is the only tricky part, and your butcher can do it for you if you ask nicely. If you're doing it yourself, just take your time with a sharp knife and don't worry if it's not perfectly even. The stuffing will help fill any gaps. I always save some of the herb mixture to rub on the outside of the roll too. This works beautifully for any holiday meal where you want something special but manageable. The slices look gorgeous on the plate, and you can make the whole thing a day ahead if needed. I like to serve it with roasted root vegetables and a simple green salad. The pan drippings make an excellent gravy if you want to go that route.