I added fresh spinach, layer of proscuitto, sausage meat mixed with sauteed onion, garlic and fresh parsley done in my Thermomix. As well as freshly ground pepper. I didn't add salt because of the proscuitto.
Here is the hard part and you might need another pair of hands to help you close it. You need to tie it with butcher twine trying to keep skin all the way around the rouldade.
I added sage leaves and melted butter mixed with wild Turkey bourbon and kept basting it. It made the turkey smell delicious and helped to crisp up the skin. I also added salt and fresh ground pepper to season the skin.
You get white and dark meat all rolled into one slice as well as the sausage stuffing. I made gravy with the stock that I made from the carcass as well as the pan drippings and of course more Wild Turkey Bourbon. It looks really festive and didn't take too long to bake. I made sure a thermometer read 70C to make sure it was fully cooked. Everyone loved it! I also did it 2 days before and kept it in the fridge so there was no last minute stress.