Turkey roulade stuffed with turkey sausage

Debone the turkey and remove the meat, keeping as much of the skin intact as possible.

Trim gristle and fat from the thigh and drumstick meat, cut into one-inch cubes and chill on a parchment-lined baking sheet or plate in the freezer 15 to 25 minutes, until just firm at the edges, so it grinds more easily.

Pulse the dark meat in a food processor with a chilled blade until finely ground; tip into a bowl.

Add the chopped sage, minced thyme and rosemary, kosher salt, pepper, grated nutmeg and grated garlic, and mix until evenly distributed.

Remove the tender from the breast and trim any fat or gristle; butterfly the breast thin.

Cover with plastic wrap and pound flat with a meat mallet or a frying pan; trim to a rectangle and patch the corner with the butterflied tender.

Spread the sausage evenly over the breast, pat down and roll up, starting from the patched side.

Flatten and stretch the skin, set the roulade seam side up in the centre, wrap it in the skin and trim the excess.

Tie every one to two inches, tighter at the thicker parts so it cooks evenly.

Rub with olive oil, season with kosher salt and pepper, and roast at 400F until the thickest part registers about 160; safe because the sausage was made at home and kept cold and clean.

Rest uncovered 20 minutes so the skin does not go flabby.

Carve into rounds, top with gravy and chopped parsley.