2 turkey breasts, boneless, skinless (about 1 pound each)*

1 cup chopped flat-leaf parsley

3 cloves garlic, finely chopped

1 tablespoon olive oil

1 tablespoon chopped fresh sage

1 tablespoon lemon zest

Salt and pepper

Extra olive oil

2 turkey breasts, boneless, skinless (about 1 pound each)* 1 cup chopped flat-leaf parsley 3 cloves garlic, finely chopped 1 tablespoon olive oil 1 tablespoon chopped fresh sage 1 tablespoon lemon zest

1. Preheat oven to 375 degrees. Line a rimmed baking sheet with foil. Brush with oil.

2. In a small bowl, combine parsley, garlic, sage, and olive oil and stir to combine. Add a pinch of salt and pepper to taste. Set aside.

3. It’s time to butterfly the meat (don’t be scared!). Lay the turkey breast flat on a cutting board, smooth side facing up. (If you’re having trouble following, check out this video for some more visual instructions!) Lay a knife (a large one works best), parallel to the board, against the center of the breast. Slice lengthwise, essentially cutting the breast in half to make it flatter. But wait! Don’t cut all the way through— leave the other long side attached, so you can open the breast like a book and lay it flat.

4. Phew! Ok, with the newly-skinny breast laying flat on the board, spread half of the herb mixture on each breast. Spread over 3/4 of the flattened breasts.

5. Starting at the side of the breast with the filling, roll the breast lengthwise and place on the oiled baking sheet, seam-side down. (If you’re worried about the breast falling apart, try tying it together with kitchen twine or securing the seam with toothpicks.)

6. Brush the tops of the breasts with oil and sprinkle with salt and pepper.

7. Bake for 40-50 minutes, or until the center temperature of the roll reads 165 degrees. No thermometer? Just make sure the meat is fully cooked and showing no pink!

8. To serve, slice at a diagonal to show the awesome swirl!