Add the sausage; cook until browned and crumbly. Stir in the spinach and cook until wilted. Remove from heat.
Transfer sausage mixture to a bowl and mix with breadcrumbs, beaten egg, sage, thyme, and a pinch of salt and pepper.
Lay the butterflied turkey breast on a clean surface. Spread the filling in a rectangle down the center, leaving a margin on the sides.
Roll the turkey tightly around the filling and tie with kitchen twine at regular intervals to secure.
Brush the roulade with 1 tablespoon olive oil and season with salt and pepper.
Sear the roulade in a hot oven-safe pan with the remaining olive oil until brown on all sides, about 5–7 minutes total.
Transfer the pan to the oven and roast at 375°F (190°C) until a meat thermometer inserted in the center reads 165°F (74°C).
Remove from oven and let rest 10–15 minutes; meanwhile, prepare pan sauce by pouring off excess fat, deglazing with chicken broth or white wine, and simmering to reduce slightly.
Slice the roulade into medallions and serve with the pan sauce. Resting helps juices redistribute for juicy slices.
Notes
Juicy turkey breast roulade filled with a savory spinach and sausage stuffing, layered with fresh sage and thyme, seared and roasted to finish as a showstopping centerpiece with weeknight practicality.
