15-lbboneless turkey breast (or two 2 ½ lb breasts)
5ozlacinato kaleroughly chopped
For the basting butter
Preheat oven to 375°F.
Heat in a 12-inch skillet over medium heat. Add bacon and sauté until the bacon is brown and crisp on both sides, 6-8 minutes. Remove the bacon and set aside.
With the bacon grease in the skillet, add the onion, salt, and pepper. Sauté until the onion is softened, 5 minutes.
Add garlic, thyme, and sage and sauté for one minute.
Add the kale and continue to sauté until the kale is beginning to wilt and soften, 5 minutes. Remove from heat and set aside to cool.
Once the mixture has cooled to room temperature, add the lemon juice and cheese. Stir to incorporate.
Open the deboned turkey breast with the skin side facing down. With a sharp knife, butterfly the breast like an open book. If using two smaller breasts, butterfly each breast and set beside each other to make one large breast.
Salt and pepper the turkey and place the prepared stuffing mixture over the meat. Starting with the short end to ensure a nice roll, roll up the breast. Make sure no turkey skin is rolled inside the roulade and cut off any excess skin. Use six 10-inch pieces of bakers twine to tightly secure the roulade. Place in a roasting pan.
Roast the roulade in the preheated oven. Brush with the following herbed melted butter every 20 minutes. Roast until the skin is dark brown and the meat registers 145°F on an instant-read thermometer in the middle of the roulade, about 1 to 1 ½ hours.
In a small saucepan, melt the remaining four tablespoons butter with the two sprigs of thyme and three sage leaves. Allow to steep 10 minutes.
Remove from the oven and tent with foil. Let the turkey rest 20 minutes before slicing to allow the juices to redistribute.