• Debone the turkey; working on a cutting board, turn the breast skin side down and begin carefully removing the meat from the bone along the cartilage.
• Repeat on both sides, and release the bone from the meat, keeping the skin intact.
• Save the bone to make stock for a future recipe!
• Lay the turkey breast on the cutting board skin side down and make small cuts lengthwise to the thickest part of the meat.
• Cover with a heavy-duty plastic bag, and gently pound out to even thickness.
• Set aside.

Stuffing:

• Heat a large skillet, remove the sausage from the casings, and sauté until browned, breaking up the large lumps.
• Add the fennel and onion, sauté until the onion is translucent, add the garlic.
• Add the apple and sage, taste for salt.
• For advance prep, allow the stuffing to cool completely, if cooking immediately this may be used hot.

Roulade:

• Preheat the oven to 350F
• Cut three 4-foot lengths of kitchen twine
• Place spoonsful of the stuffing on the flattened turkey breast, leaving a space at end which will be rolled up last.
• Roll up the turkey breast lengthwise
• Cover with slices of prosciutto.
• Tie at one end with the kitchen twine, and using a loop, tie up the roulade, adding more twine as needed.
• Place in a roasting pan on a bed of celery and fennel stalks.
• Tent with foil and place in the oven for 60 minutes.
• Remove from the oven and baste with the butter.
• Increase the heat to 400F, place the turkey roulade back in the oven and roast until crispy and browned and the internal temperature is 165F
• Allow to rest before slicing remove the string.
• Use the pan drippings for the gravy.