Pre-Heat oven to 350°F (180°C) then prep filling. Heat 2 Tbsp olive oil in pan. Sauté sausage and onion. Add pancetta, seasonings, fresh chopped basil, rosemary, sage and chives. Set aside.
Prep gourmet butter spread. Cream together butter with seasonings.
Flatten Turkey. Lay out your turkey on plastic wrap (skin side down) then add a layer (or two) of plastic on top. Using a meat tenderizer pound the turkey until it’s flattened about 1/2”-1” thick and shape into a rectangle as much as possible.
Slather. Use a spatula to spread butter mixture over entire top of turkey. Next follow suit with the sweet onion jam.
Add filler. Spread your filler on next then add the prosciutto on top.
Grab a friend. Cut twine into strips and roll your turkey (you'll probably need help for this part). Tie twine in sections 2-3" apart along the turkey to hold it together.
Place seam-side down in a baking dish or pan. Sprinkle additional seasoning as desired on top of turkey then slip whole sage leaves under the twine down the center of the roulade. Next, shred butter on top.
Add 1 cup water and 1 cup wine to the bottom of cooking pan (not over the turkey) and place in pre-heated oven. Roast for between 1 1/2 and 1 3/4 hours (This depends on how large your turkey is.) until the skin is golden brown and the internal temperature is 150 degrees F.
Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.
