Turkey roulade stuffed with turkey sausage

Trim gristle and fat from the thigh and drumstick meat, cut into one-inch cubes and chill on a parchment lined baking sheet in the freezer for 15 to 25 minutes until just firm around the edges.

Grind the chilled dark meat in a food processor with a freezer-chilled blade, pulsing repeatedly to a finely textured ground turkey.

Mix the ground meat with a packed tablespoon of finely chopped sage, half a teaspoon of minced thyme, a teaspoon of minced rosemary, and liberal kosher salt and freshly ground pepper.

Add a little freshly grated nutmeg and a clove or two of freshly grated garlic and mix until evenly distributed.

Remove the tender from the bottom of the breast and trim off fat and gristle.

Butterfly the breast, cover with plastic wrap and pound flat with a meat mallet or a frying pan.

Trim and butterfly the tender and use it to patch the breast into a rectangle.

Spread the sausage mixture evenly over the breast, pat down and roll up, starting from the patched side so it holds together.

Flatten and stretch the reserved skin, set the roulade in the centre with the seam facing up, wrap in the skin and trim the excess.

Tie every one to two inches, tying tighter towards the thicker parts of the breast so the roulade cooks evenly.

Rub with olive oil, season with kosher salt and freshly ground pepper and roast at 400F until the thickest part registers about 160F.

Rest uncovered 20 minutes so the skin does not go flabby, then carve into rounds.

Serve topped with gravy and freshly chopped parsley.