1. Preheat oven to 375°. 
2. Lay flattened turkey skin-side down on a cutting board, short end facing you; season liberally with salt and pepper.
3. Evenly spread stuffing on turkey breast, leaving a little more than a ½" border. Starting at the end closest to you, tightly roll turkey around stuffing, tucking in the ends to contain the filling. Tightly tie roulade with twine 1-2 times down the length of the roll, then across the width at 1" intervals.
4. Transfer roulade to a roasting rack set in a roasting pan. Brush with about ½ of the melted butter; season liberally with salt and pepper. Pour broth into the bottom of the pan.
5. Roast roulade until internal temperature reaches 150° (50-60 min.), brushing with remaining butter about halfway through; increase temperature to 400° in the last 10 min. to crisp and darken the skin, if desired.
6. Remove roulade from oven; let rest on rack for 15 min. (internal temperature will increase to 165° during this rest period).
7. Remove twine; slice roulade crosswise into ½" slices. 
8. Serve over mashed potatoes; drizzle with gravy and garnish with herbs.

Tasty Tip:

• Ask one of our butchers to debone and butterfly your turkey breast* or do it yourself, like so: Remove the bone from the turkey breast. Lay the turkey breast flat on a cutting board, skin side down, with the shortest side facing you. Keeping a knife parallel to the board, use short strokes to carefully slice the breast in half horizontally, stopping about ¾" before reaching the left side. Open the turkey breast like a book. To flatten, cover with plastic wrap; starting in the center, use a rolling pin or meat mallet to pound the breast to an even ¼-½" thickness, being careful not to rip through the turkey.

* Please allow 24 hrs. notice during busy periods.