Herbed Turkey Roulade

Directions

1. Butterfly breasts crosswise, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast, and pound to a rectangle about 12"-x-14" (1/4" thick). Repeat with the remaining breast. You want your turkey to be uniform in thickness, this will make it easier to roll.
2. Heat 3 tablespoons of olive oil in a large skillet, add panko and toast until golden brown. Transfer to a food processor, then add thyme, sage, parsley, garlic and seasonings and process until finely chopped. Season with salt, and pepper to taste.
3. Pat the turkey breast dry, sprinkle half of the garlic-herb mixture evenly over the breast, and begin to roll up tightly like a jelly roll. Secure the roll with kitchen twine. Repeat with the second breast.
4. Rub the roulades all over with the remaining olive oil and transfer them to parchment-lined baking sheets. Bake at 375°, until an instant-read thermometer inserted into the thickest part of the roulade reads 160°,, about 1 hour. Let cool for 20 minutes before slicing.