1 or 2 days before salt thoroughly the thawed turkey breast and leave in the refrigerator so the skin can dry out.
In a pan add a tablespoon of olive oil and brown sausage. Then add mushrooms, shallots and garlic and cook for another 8 minutes. If the pan is too dry add a couple of tablespoons of water.
Take off heat and mix in mascarpone cheese, when fully incorporated add in parmesan reggiano, salt and pepper to taste. Let cool.
Place the turkey skin side down and spread out. Salt and pepper lightly. Spread the cooled stuffing over the whole turkey leaving a half inch all around. About a 1/2 inch of stuffing all over, don’t mound the stuffing. Starting at 1 side, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Put on a sheet pan seam side down. Pat the turkey dry, to remove any moisture
Mix the sage and 2 tablespoons of olive oil and spread all over the skin. Salt and pepper to taste. Put in a 400 degree oven for a half hour and then 350 degrees for 45 minutes to an hour until temperature reaches 155 degrees. Test in a few places. Take out of oven and place on a platter. Let rest for 20 minutes. Do not cover the turkey because the skin will lose it’s crispness.
