Take a thawed, boneless turkey breast and place skin side down on your cutting board.
Using a sharp knife cut open the thinner tenderloin side of the breast.
Next, cut into the thicker side of the breast?making sure not to cut entirely through the meat.
Place plastic wrap over the butterflied turkey breast.
Take your meat mallet and pound the meat into an even thickness, roughly 1/2 inch.
Season with salt and pepper, as desired. Place your stuffing mixture in the middle of the prepared meat.
Spread mixture to a 1/2-inch thickness and leave a 1-inch border on all sides to prevent the mixture from falling out.
Start from one end and roll turkey breast.
Using butchers twine, tie the roulade in four places and equal distances apart.
Cut excess twine. Place roulade on roasting pan and drizzle with olive oil and season once more, as desired.
Place roulade in oven for 1 to 1 1/2 hours or until internal temperature reaches 165°F.
When roulade is ready, take it out of the oven and let it rest for 20 minutes before serving.
Serve roulade by slicing pieces at 1/2 to 1 inch thick.