• 2 (3 lb) skin-on, boneless turkey breasts
• 5 1/2 tsps kosher salt, divided
• 2 1/2 tsps freshly ground black pepper, divided
• 2 tsps ground fennel, divided
• 1 Tbsp olive oil
• 10 ounces sweet or spicy Italian sausage, casings removed, crumbled
• 1 1/2 cups homemade croutons (see Cooks’ Note) or plain small-dice store-bought croutons
• 1/2 cup (1 stick) unsalted butter, softened, divided
• 1 medium onion, chopped
• 2 cups peeled, 1/4"–1/2"-cubed butternut squash
• 1 cup chopped fennel
• 3 garlic cloves, finely chopped
• 3 Tbsp chopped thyme
• 1 bunch Tuscan kale, stemmed, coarsely chopped (about 6 cups)
• 5 cups (or more) low-sodium chicken broth, divided
• 1/4 cup chopped parsley
1. Pound turkey. Working one at a time, place turkey breast, skin side down, on a cutting board. Using a sharp knife and cutting parallel to board, slice through thickest part of breast, cutting along length of breast without cutting all the way through, then open breast like a book. Place breast in between 2 large pieces of plastic wrap and pound with a meat mallet to a uniform thickness of 1/2".
2. Season inside of breast with 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. ground fennel. Transfer skin side up to a rimmed baking sheet; season with 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. ground fennel. Repeat with remaining breast. Let sit at room temperature 1 hour, or chill up to 24 hours for maximum flavor and juiciness (if chilled, let sit at room temperature 1 hour before roasting).
3. Arrange a rack in center of oven; preheat to 450°F. Heat oil in a large skillet over medium-high. Add sausage, stirring and breaking up into small pieces with a spoon, until browned and cooked through, 5–7 minutes. Using a slotted spoon, transfer sausage to a large bowl, leaving drippings behind.
4. Meanwhile, place croutons on a rimmed baking sheet. Crush slightly with the bottom of a small pot or pan until some pieces are smaller.
5. Return skillet to medium-high heat and melt 2 Tbsp. butter. Add onion, squash, chopped fennel, garlic, thyme, and remaining 1 1/2 tsp. salt and 1/2 tsp. pepper and cook, stirring occasionally, until softened, 6–8 minutes.
6. Stir in kale, 2 Tbsp. butter, and 1 cup broth and cook, scraping up brown bits on bottom of pan, until kale is wilted and butter is melted, about 3 minutes. Transfer to bowl with sausage. Fold in croutons and parsley; if mixture seems dry, add 1/4 cup broth.
7. Flip breasts so they are skin side down. Divide stuffing between breasts, spreading with a spatula and leaving a 1" border. Starting at 1 short end, roll each breast into a log, completely enclosing stuffing, then transfer each to separate, large pieces of cheesecloth. Wrap cheesecloth around turkey and secure by tying a piece of twine at each end (like a sausage). Tie 4–5 pieces of twine crosswise around log, spacing about 2–2 1/2" apart. Rub remaining 4 Tbsp. butter all over breasts and transfer skin side up to roasting pan.
8. Pour enough broth (about 4 cups) to come 1/4" up sides of turkey. Reduce oven temperature to 375°F and roast turkey, basting with pan juices every 20 minutes and adding more broth if pan starts to dry out, until an instant-read thermometer inserted into the center reads 155°F, 60–70 minutes.
9. Transfer to a cutting board and let sit 15–20 minutes (internal temperature should rise to 165°F). Remove twine and slice crosswise about 1/2" thick to serve.
Special equipment: Butcher's twine and cheesecloth
Crouton recipe: preheat oven to 400°F. Slice rustic country-style bread into 1/2" cubes to make 1 1/2 cups. Toast cubes on a rimmed baking sheet, tossing halfway through, until dry and just golden brown, 10–12 minutes.
Adapted from Epicurious
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