Slow roasted Turkey Roulade (Sage and Rosemary Turkey Roll)

For the spice mix

1. Place all the ingredients in a small food processor and process until you have a paste. Transfer this herb paste into a small bowl and cover and set aside until needed.

Sage and rosemary turkey roll (turkey roulade)

1. Prepare the turkey roulade following the detailed tutorial here on how to make a turkey roll.
2. When the turkey breast has been butterflied and shallow cuts have been made and the skin prepped, rub all of the spice paste over the turkey breast as shown in pictures in the post. 
3. Roll up the turkey breast as noted in the guide on how to make the turkey roll, and wrap it with the turkey skin.
4. Using kitchen twine, secure the turkey roll and wrap it with plastic wrap. Place the turkey roll in the fridge overnight, up to 1 day. (You can keep it at room temperature for up to 1 - 2 hours and then roast it, but storing it overnight in the fridge is better to secure the shape of the roulade.)

The following day

1. Remove the turkey roulade from the fridge at least 1 - 2 hours prior to roasting.
2. Preheat your oven to 450°F / 230°C at least 20 minutes before roasting.
3. Line a quarter sheet pan (or any baking dish with raised edges), with parchment paper.
4. Remove the turkey roulade from the plastic wrap and pat it dry with paper towels until there's no moisture on the surface. Place it on the parchment paper-lined baking sheet.
5. Brush the surface of the turkey roulade with oil and sprinkle the surface with kosher salt and black pepper (black pepper is optional).
6. Place the baking tray (with the roulade) in the oven at 450°F, for about 10 - 15 minutes, until the surface turns golden brown in color.
7. Reduce the temperature to 275°F / 135°C and cook for a further 20-30 minutes, and check the internal temperature with a meat thermometer inserted into the turkey roulade.
8. Cook the rolled turkey until the internal temperature of the turkey roll registers 162°F (residual heat will cook it further to 165°F). This can take anywhere between 1 - 2 hours, depending on the size and thickness of the roast. So check the temperature regularly.
9. Baste the turkey roulade with pan drippings every 20 minutes.
10. Remove the turkey roulade from the oven, cover with aluminum foil, and let it rest for at least 20 - 30 minutes in the pan drippings.
11. OPTIONAL - if you'd like the turkey roll to caramelize further, turn on the broiler setting in your oven to high. Broil the turkey roulade for a couple of minutes on each side, until you get the desired caramelization. Always keep an eye on the turkey roulade when it’s under the broiler.
12. Carefully remove the pan drippings and set aside for the turkey gravy. OR you can pour the pan dripping over the sliced turkey roulade as well.
13. After the turkey roulade has been allowed to rest, slice it into slices. You can slice it into thick or thin slices. Thick slices can be arranged on a serving tray garnished with extra herbs, and served with the gravy and other Thanksgiving side dishes.

Turkey gravy

1. Measure how much pan drippings you get from the turkey roulade in a measuring cup.
2. Add enough turkey stock / broth (or chicken stock / broth) to make 2 cups of liquid.
3. Place the butter in a pot and let it melt over medium heat. When the butter has melted, add the flour, and whisk until there are no lumps in the flour. Keep stirring this roux until the color changes to brown and it smells quite nutty.
4. Whisk in the stock and pan drippings and black pepper, and whisk until there are no flour lumps. Bring the gravy to a boil and then lower the heat. Cook until you have a gravy with a desired consistency. If the gravy becomes too thick, you can add more stock to thin it out. Taste the gravy and season with extra salt if needed.
5. Pour the gravy into a bowl and cover with plastic wrap. Make sure the plastic wrap is touching the surface to prevent any gravy skin from forming on top.