Instructions

1. Butterfly the turkey breast by slicing it open like a book, then pound it gently until it is about 8-10 mm (roughly 1/4-3/8 inch) thick.
   
2. Wash, pat dry, and finely chop the rosemary and sage leaves.
   
3. Melt the butter over low heat.
   
4. Meanwhile, coarsely grate the apple and transfer it to a bowl. Add the minced garlic and all the remaining filling ingredients, then mix well.
   
5. Lightly salt the turkey breast and spread the filling evenly over the surface, leaving a small border around the edges.
   
6. Roll the meat up tightly to form a compact log. Tie it in 2-3 places with kitchen twine so it holds its shape.
   
7. Preheat the oven to 200°C/390°F (180°C/355°F if using a fan-assisted oven).
   
8. While the oven heats, warm a drizzle of olive oil in a pan and sear the roulade over very high heat for just a few minutes to avoid drying it out.
   
9. Transfer the roulade to a baking dish, cover with aluminum foil, and bake until the internal temperature reaches 74°C/165°F (about 20 minutes). Once cooked, remove it from the oven and let it rest under the foil for 10 minutes.
   
10. Slice the roulade into thick pieces, drizzle with the cooking juices, and finish with a pinch of black pepper before serving.