- Make the stuffing: Tear challah loaf into small pieces. In a large sauté pan, heat butter and olive oil and add herbs, garlic, celery, and onion, and sweat until translucent. Add bread pieces, toss to coat, and toast for approximately 5 minutes. Season with salt and pepper.
- Make the turkey: Fill a large pot with 1 gallon of water and add salt, sugar, garlic, herbs, spices, and lemons. Bring to a boil, then reduce to a simmer for 45 minutes. Remove from heat and cool. Once completely cool, add turkey breast and brine in refrigerator for 24 hours.
- The next day, remove breast from brine and dry thoroughly. On a flat surface, lay out boneless breast, skin-side down, and evenly distribute stuffing across meat. Slowly roll turkey, keeping everything tight. With butcher’s twine, tie roll at 1-inch intervals.
- Sous-vide turkey roulade for 4 hours at 150 degrees, then finish in a 425-degree oven until skin is golden, about 20 minutes. Alternately, roast the roulade on a wire rack over rimmed baking sheet in a 350-degree oven until a meat thermometer reaches 165 degrees, about 1 hour. Allow to rest 15 to 20 minutes before slicing.
Note: This recipe calls for the stuffed turkey breast to be prepared sous-vide. Don’t have a sous-vide machine? The meat can be roasted in a 350-degree oven for 1 hour. Ask your butcher to butterfly the turkey breast, and start the recipe a day ahead. Brining the breast for 24 hours ensures a moist bird. The stuffing can be made ahead of time and held in the fridge for a couple days.