Preheat your oven to 350°F (175°C). Lay the turkey breast flat and pound it out gently with a meat mallet until it is even in thickness.

In a skillet, melt 2 tablespoons of butter over medium heat. Add the sausage, onion, and celery. Cook until the sausage is browned and the vegetables are soft. Remove from heat.

In a bowl, mix the sausage mixture with the herb stuffing mix. Add chicken broth until the mixture is moist but not soggy.

Rub the remaining melted butter over the turkey. Sprinkle salt, pepper, and garlic powder evenly on the turkey.

Carefully spread the stuffing mixture over the turkey, leaving a small border at the edges.

Starting from one end, roll the turkey tightly. Use kitchen twine to tie the roulade every few inches to keep it together.

Place the turkey seam-side down on a baking dish. (You can add additional broth to the dish for moisture.)

Cover the roulade with foil and bake for about 1 hour. Remove the foil and bake for an additional 15-20 minutes, or until the internal temperature reaches 165°F (75°C).

Let the turkey rest for 10 minutes before slicing. This will help keep it juicy.