1. Arrange turkey skin side down on a cutting board. Remove tenders
and reserve for another use. Make a lengthwise cut about 3⁄4 inch
deep down middle of each breast. Cover turkey with plastic wrap.
Using the smooth side of a meat mallet, pound breast evenly to a
1 1⁄2 inch thickness. Season turkey with salt and pepper. Smear
boudin over breast, leaving a 1 inch border around edges.
2. Beginning with one long side of the turkey breast, roll turkey into a
cylinder so that the skin faces outward; set aside. Tie turkey cross-
wise at 1-inch intervals with eight 15-inch lengths of kitchen twine,
then tie one 24-inch length of twine around length of breast to secure
it. Trim excess twine with scissors. Place the stuffed turkey on a
plastic–wrapped baking sheet. Season turkey with salt and pepper;
rub with oil, sage, and thyme and arrange garlic and lemon slices
over turkey. Wrap with plastic wrap; chill overnight.
3. Heat oven to 350 degrees F. Unwrap turkey; remove garlic and
lemon. Line a rimmed baking sheet with aluminum foil and set
a rack inside baking sheet. Transfer turkey to rack and bake,
basting with butter and turning turkey every 20 minutes, until
an instant-read thermometer inserted into thickest part of the
turkey reads 145 degrees F, 1 - 1 1⁄2 hours. Increase oven heat
to 500 degrees and continue cooking, turning once, until turkey
is deep golden brown and an instant-read thermometer reads
150 degrees F, about 10 minutes more. Transfer turkey to a
serving platter and let rest for 20 minutes. Remove kitchen
twine. To serve, slice turkey crosswise into 1-inch pieces.

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