Prepare the Compound Butter: In a small bowl, mix together the butter, orange zest, sage, minced garlic, salt, and pepper until it forms a smooth paste. Gently lift the turkey’s skin and separate it from the breast meat, then rub some of the compound butter underneath the skin, covering the breast meat. Rub the remaining butter over the skin and inside of the turkey.

Preheat the oven to 350°F.
Heat the olive oil in a medium sauté pan over medium heat. Add the onion and celery, 1 teaspoon of salt, 1/2 teaspoon of black pepper and cook for 5 minutes, stirring occasionally, add the bread pieces and minced garlic and sage and toss until the onion is tender about 3 more minutes. Stir well and Let the mixture cool slightly.

Lay the butterflied turkey breast on a cutting board, skin side down. Spread half of the compound butter evenly over the meat.

Starting from one long end, carefully roll the turkey breast up jelly-roll style, forming a compact cylinder with the seam side down. Tie the roulade tightly with kitchen twine at 2- to 2 1/2-inch intervals to ensure even roasting and secure the stuffing inside.

Place the roulade seam side down in a roasting pan. Pat the skin dry with paper towels, then brush with the remaining compound butter. Season the skin with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the chicken stock and orange juice into the roasting pan around (not over) the roulade.

Roast the turkey roulade for 1 1/2 to 1 3/4 hours, or until the skin is golden brown and the internal temperature reaches 150°F . Remove the roulade from the oven, cover loosely with foil, and let it rest for 15-20 minutes to allow the juices to redistribute. Tip if meat is browning too quickly cover with tin foil

Carefully remove the twine and slice the roulade crosswise into 1/2-inch (12 mm) thick slices. Serve warm with the strained pan juices poured around or over the slices.